Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
Ingredients
| 5 medium | Potatoes, use fewer if they are larger (Main) |
| ½ cup | Olive oil, plus an extra large glug to add to mashed potato |
| 7 | Garlic cloves, crushed with 1 Tbsp salt (Main) |
| 100 g | Walnuts |
| ½ cup | Extra virgin olive oil |
| 1 | Lemon, zest and juice |
| ⅓ cup | Pickle brine, or use white wine vinegar |
| 100 g | Black olives, chopped (Main) |
| 1 sprinkle | Sumac powder, to season |
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Directions
- Peel, chop and boil potatoes in very salty water until well cooked. Drain and mash with a big pour of olive oil (if necessary, add a little of the cooking water to keep it loose).
- Crush garlic with 1 Tbsp salt to form a smooth paste (the mortar and pestle is your friend) and blitz in a food processor with walnuts, ½ cup extra virgin olive oil and the zest and lemon juice to form a smooth paste.
- Fold into the mash, thin with approximately ⅓ cup pickle juice (or white wine vinegar) to taste and chopped black olives. Season with sumac. Chill to serve.
