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Ingredients45 m servings 183
Original recipe yields 8 servings (2 cups)
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
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- Chef's Notes:
- You can make this with whatever kind of potato you want, but I highly recommend using a russet.
- You can add fresh herbs to this if you like, such as parsley, chives, or dried oregano.
- I prefer using a milder, fruity olive oil for this. Dip may be thinned with potato cooking water if needed, depending on the desired thickness; just reserve before draining.
Per Serving: 183 calories; 14.2 13.2 1.6 0 246 Full nutrition
ReviewsRead all reviews 2
Very good spread on some coal-roasted veggies. Love the bright lemon and garlic flavor. The weight of potatoes seems wrong; too high. Chef John used a single large potato. I went by potato weig...