INGREDIENTS:6 medium russet potatoes
6 Tbsp. garlic, minced
2 tsp. kosher salt
2 egg yolks
½ cup fresh lemon juice
2 cups olive oil
¼ tsp. cayenne
1 cup almonds, toasted and ground
2/3 cups California ripe olives, chopped
½ cup chopped parsleyDIRECTIONS:Preheat oven to 350°F.
Place potatoes on a baking sheet, puncture them with a knife, and bake for about an hour, or until they are tender. When cool enough to handle, cut potatoes in half, scoop out the pulp and put through a dicer. Mash garlic with salt to create a paste. Add to the diced potatoes and mix well. Beat in egg yolk, lemon juice, olive oil and cayenne. Mash together until you have a fine puree. Fold in ground nuts, olives and parsley. Serve on toasted pita bread with thinly sliced cucumbers.SERVINGS:24 servings
