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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.