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Author Notes: It can be difficult to point your finger on a trick that can transform leftover fingerling potatoes into something that's palatable in the extreme. I few Greek friends of mine introduced me to skordalia while in Scotland, where the potato reigns supreme. The secret to my fresh take on the original lies in the infiltration of tahini and the elimination of garlic. The result is something simply sublime that will leave your dinner guests seeing Michelin stars. —Jessica Volz
- 4 large fingerling potatoes (steamed the night before, if possible)
- 5 tablespoons tahini
- 1/2 lemon, juiced
- 1/3 cup walnut pieces (ideally walnut meal or finely-diced walnuts)
- 1/2 teaspoon salt (to taste)
- black pepper (to taste)
- 1 teaspoon lemon-infused olive oil (optional)
- Using a pastry blender and a small bowl, blend potatoes until a smooth consistency is reached.
- Add lemon juice to potatoes and blend together with a soup spoon.
- Work in the tahini, one tablespoon at a time.
- Blend in walnuts.
- Add salt, pepper and a drop of lemon-infused olive oil to taste.
- Chill for at least an hour before serving
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique