Ingredients
Method
Step 1.
- Place the unpeeled potatoes in a saucepan over high heat and add cold water to cover. Bring to a boil, cover, and cook for approximately 25 minutes or until cooked through and they’ve become tender. Drain and set aside until cool enough to handle. Remove the skin (you should keep the potatoes dry, so avoid peeling them under running water).
- Meanwhile, place remaining ingredients (not the olive oil) in a food processor, season with salt and process to a somewhat fine smooth paste.
Step 2.
- Add the peeled potatoes and blend. The longer you blend the stretchier the texture will be.
- Taste and adjust the seasoning. Remove (moisten your hands with oil if you need to) and place in a bowl. Add 1-2 tablespoons of olive oil and combine well for a smooth consistency.
- Best served hot or at room temperature. Drizzle with olive oil and garnish with parsley leaves.
One Response
Today im making roasted eggplant boats. Cutting eggolany in quarters, skicing a bit down the crnter, basting with olive oil and roasting at 425’ til soften.
Meanwhile i sautéed onion, coarse ground lamb, garlic .. when cooked i fried red, grern, yellow peppers, addrd to the lamb, stuffed the eggpkant boats, added fresh sliced tomors on too, syrian peoper, salt , baked 350 til cooked through and tomatoes released their juices!
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