Ingredients
Method
- Place cubed potatoes in a colander and rinse with cold water until the water runs clear.
- Transfer potatoes to a saucepan, cover with water by at least 2 inches, salt well, bring to a boil, then reduce heat and simmer until fully cooked and tender.
- Drain potatoes, rinse with hot water for 30 seconds, and set aside for 5 to 7 minutes to allow excess moisture to evaporate.
- In a food processor, combine almonds, garlic, a pinch of kosher salt, and lemon juice, then process until a smooth paste forms.
- Mash the potatoes thoroughly using a potato masher or food mill.
- Add half of the olive oil gradually to the mashed potatoes, mixing well with a wooden spoon.
- Add the garlic and almond paste to the potatoes and mix well to combine.
- Add the remaining olive oil gradually, mixing thoroughly, then taste and adjust salt as needed.
- Transfer the dip to a serving dish, drizzle with olive oil, and garnish with green onions, parsley, and lemon zest before serving.
Notes
Store leftovers in the refrigerator for up to 3–4 days and stir before serving. Serve with warm bread, fresh vegetables, or alongside grilled dishes for a complete spread.