Potato Condiment With Almonds

• 20 cloves garlic, unpeeled
• 3/4 cup, plus 2 teaspoons, extra-virgin olive oil
• 4 Idaho potatoes (about 1 1/2 pounds), peeled and quartered
• 5 tablespoons slivered, toasted almonds (about 1 ounce)
• 6 tablespoons red-wine vinegar
• 2 tablespoons finely chopped parsley
• Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400 degrees.
2. Place a large sheet of aluminum foil on the counter.
3. Put the garlic cloves on the foil and drizzle with 2 teaspoons of oil.
4. Toss to coat.
5. Wrap the foil around the garlic and bake until the garlic is very soft, about 45 minutes.
6. When cool enough to handle, squeeze out the garlic into a small bowl and set aside.
7. Place the potatoes in a medium-size pot and just cover with cold, salted water.
8. Bring to a boil over high heat, then lower and simmer until very tender, about 17 minutes.
9. Drain the potatoes, transfer to a large bowl and set aside to cool.
10. Mash together the potatoes, garlic and almonds with a fork.
11. Beat in the vinegar, parsley and the remaining 3/4cup oil until well mixed.
12. Season with salt and pepper.
13. Spread on bread or serve as a complement to roasted meats or fried fish.

garlic, olive oil, potatoes, almonds, redwine vinegar, parsley, kosher salt

Taken from cooking.nytimes.com/recipes/10597 (may not work)