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Garlic Potato Dip

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner Greek
Garlic Potato Dip
Ingredients
  • 1 1/4 pounds russet potatoes
  • 6 cloves garlic, sliced, or to taste
  • 1 teaspoon kosher salt, or more to taste
  • 1/2 lemon, juiced
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • 1 pinch cayenne pepper
  • 1 drizzle olive oil, or to taste
  • 1 pinch minced fresh oregano
Instructions
1
Begin by preparing the potatoes, which involves peeling and dividing them into quarters. Next, submerge these potato pieces in a saucepan filled with sufficient cold salted water to cover them by about an inch.
2
Place the saucepan over medium-high heat and bring the water to a gentle simmer, gradually reducing the heat to medium once it reaches this stage. Continue cooking for 15 to 20 minutes, or until the potatoes are tender but still retain some firmness.
3
While the potatoes are cooking, prepare a separate mixture in a mortar and pestle. Combine minced garlic and 1 teaspoon of kosher salt, then crush the ingredients together until you have a smooth paste. Set this aside for later use.
4
Once the potatoes are done, drain them and reserve some of the cooking water to add a thinner consistency to the dip if desired. Allow the potatoes to rest for 5 minutes.
5
Next, transfer the cooked potatoes to a mixing bowl and use a potato masher or ricer to break them down into a smooth, lump-free consistency. Stir in the reserved garlic paste.
6
Add a squeeze of lemon juice and vinegar to the potatoes, mixing them together thoroughly with the masher.
7
Gradually whisk in 1/2 cup of olive oil, adding it to the mixture in small increments until you achieve your desired consistency. If needed, add a pinch of cayenne pepper and additional salt to taste.
8
Finally, pass the dip through a mesh strainer into a serving bowl. Serve at room temperature, garnished with a drizzle of olive oil and a sprinkle of oregano.