This recipe is as varied as it is simple to prepare. In addition to being a fantastic dip for veggies, breads, and other things of the like, it is also served as a side dish for things like fried fish and grilled meats.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 ¼ pounds russet potatoes
- 6 cloves garlic, sliced, or to taste
- 1 teaspoon kosher salt, or more to taste
- ½ lemon, juiced
- ¼ cup white wine vinegar
- ½ cup olive oil
- 1 pinch cayenne pepper
- 1 drizzle olive oil, or to taste
- 1 pinch minced fresh oregano
Instructions
- 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.
- 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.
Reviews
Great recipe ! And yes I am from the E.U …. with a vpn !!!! Greece love it …. I’d hold back on the vinegar just a little but a great result … Thankyou ,, patrick …
Awesome stuff. I used a little more garlic and served it with oven-roasted bell pepper and zucchini. Perfect amount to feed two people a wonderful vegan dinner.
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 weight to get 1.25lb (2 10oz potatoes) and the texture looked off from Chef John’s attempt. There was a big mashed potato forward flavor in my attempt. Next time I’m going to aim for a single slightly larger potato.