Potato Garlic Sauce With Almonds Recipes

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MIDDLE EASTERN GARLIC SAUCE



Middle Eastern Garlic Sauce image

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Provided by Jewels

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 5

3 small russet potatoes, peeled
1 head garlic, peeled and crushed
1 ½ teaspoons salt
⅓ cup lemon juice
½ cup canola oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  • Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g

POTATO SKORDALIA RECIPE (GREEK POTATO AND ALMOND DIP RECIPE)



Potato Skordalia Recipe (Greek Potato and Almond Dip Recipe) image

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

Provided by The Wanderlust Kitchen

Categories     Appetizers

Time 30m

Number Of Ingredients 6

1/2 cup raw almonds
1/2 teaspoon salt
1 medium russet potato (peeled and cut into 1" cubes)
5-6 cloves garlic (pressed)
1 cup extra virgin olive oil
1 tablespoon red wine vinegar

Steps:

  • Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
  • Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
  • Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 606 kcal, Carbohydrate 14 g, Protein 4 g, Fat 61 g, SaturatedFat 8 g, Sodium 273 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 51 g

PERIYALI'S ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP



Periyali's Almond Skordalia Potato, Almond and Garlic Dip image

Provided by Food Network

Categories     appetizer

Yield about 1 1/2 cups

Number Of Ingredients 9

5 ounces (about 5 slices) firm homemade-style bread
1/2 cup whole blanched almonds, coarsely chopped
2 or 3 large garlic cloves, put through a garlic press (about 1 teaspoon garlic puree)
1 small (about 3 ounces) all-purpose potato, peeled, boiled until soft, and drained
3 tablespoons lemon juice
3 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon sugar

Steps:

  • Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours.
  • In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth.
  • Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.

POTATO-GARLIC SAUCE WITH ALMONDS



Potato-Garlic Sauce With Almonds image

Provided by Molly O'Neill

Categories     condiments

Time 1h30m

Yield 3 cups

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 338 milligrams, Sugar 1 gram

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

PASTA IN ALMOND GARLIC SAUCE



Pasta in Almond Garlic Sauce image

Provided by Paul Grimes

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Dinner     Parmesan     Basil     Almond     Pea     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 12

3/4 cup whole blanched almonds (4 ounces)
3 garlic cloves, smashed
3/4 cup water
1 pound cavatappi or other small tubular pasta
2 tablespoons extra-virgin olive oil
3 tablespoon unsalted butter, divided
1 (10-ounces) package frozen peas
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves (torn if large), divided
1/3 cup mint leaves (torn if large), divided
1/3 cup chopped roasted almonds (2 ounces)

Steps:

  • Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
  • Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
  • Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

STEAMED NEW POTATOES WITH LEMON GARLIC SAUCE



Steamed New Potatoes With Lemon Garlic Sauce image

This is a good, easy recipe for lemony potatoes. If you don't have garlic olive oil on hand just use plain olive oil and add a little minced garlic.

Provided by Eat Your Vegetables

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb tiny new potatoes, scrubbed and halved
2 tablespoons lemon juice
1 tablespoon garlic-flavored olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
fresh ground black pepper
3 tablespoons fresh parsley, minced for garnish (optional)

Steps:

  • Steam the halved potatoes.
  • Meanwhile, in a medium bowl, blend the remaining ingredients (except the parsley) with a whisk or a fork.
  • Add the hot potatoes to the sauce and toss. Garnish with the parsley if desired.

Nutrition Facts : Calories 228.6, Fat 7.2, SaturatedFat 1, Sodium 187.2, Carbohydrate 37.6, Fiber 4, Sugar 2.7, Protein 4.5

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