Creamy Potato and Roasted Red Pepper Dip
- 2 russet potatoes russet potatoes (about 1 pound), scrubbed
- Kosher salt
- 6 medium cloves garlic cloves garlic
- 3/4 cup whole blanched almonds
- 1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling
- 2 whole jarred roasted red peppers, rinsed and patted dry
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh lemon juice
- 3 tablespoons white wine vinegar white wine vinegar
- Baked pita chips and/or warm fresh pita bread wedges, for serving
- Special equipment: a food mill or ricer
- Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches.
- Bring to a boil over high heat.
- Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.
- Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes.
- Use a slotted spoon to remove the garlic from the water.
- Cool the garlic slightly and then coarsely chop it.
- Add the garlic to a food processor along with the almonds and 1/2 cup of oil.
- Process until the mixture becomes a thick paste.
- Transfer the paste to a large bowl and reserve.
- Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt.
- Process until the mixture is a mostly smooth with some small chunks.
- Reserve.
- When the potatoes are tender, drain them well then cool slightly.
- Use a clean dishtowel to rub off the skins.
- Discard the skins and coarsely chop the potatoes.
- Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture.
- Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined.
- Stir in the lemon juice, vinegar and 1/2 cup water.
- Taste for seasoning and add more salt if needed.
- Spoon the potato mixture into a shallow baking dish and make a large well in the middle.
- Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil.
- Serve warm or at room temperature with pita chips and/or warm pita bread wedges.
potatoes, kosher salt, garlic, whole blanched almonds, extravirgin olive oil, red peppers, parsley, red pepper, lemon juice, white wine vinegar, pita chips
Taken from www.foodnetwork.com/recipes/food-network-kitchens/creamy-potato-and-roasted-red-pepper-dip.html (may not work)