Caper Potato Garlic Dip Food

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

RIDICULOUSLY GOOD OLIVE OIL DIP

Steps:

• Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
• Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.

CAPER POTATO-GARLIC DIP

Steps:

• Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add all but one tablespoon of the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
• Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not do this in the food processor, or the potato will become gluey.) Season with pepper and, if necessary, salt to taste. Add more lemon juice to taste. Cover and refrigerate for at least two hours.
• Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers. The dip can be served with sliced bread or crudites or over steamed or poached fish or used to make the octopus-with- garlic-sauce recipe that follows.

LEMON CAPER DIP

Steps:

• In a small, non-reactive serving bowl combine all the ingredients.
• Cover and chill until ready to serve.
• *Stir dip before serving.*.
• Garnish with some fresh dill weed and a few strands of lemon peel.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

POTATO GARLIC DIP

Steps:

• Place the potatoes and enough water to cover in a 2 quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer until potatoes are tender - about 15-20 minutes.
• In a food processor or blender, blend the garbanzo beans, olive oil, garlic cloves, and salt.
• Drain the potatoes, reserving 1/2 cup of potato water. In a large bowl, mash the potatoes, add the garbanzo mix, the reserved 1/2 cut potato water, and the chopped parsley, and combine until well mixed.
• Serve.

OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)

Steps:

• Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
• Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
• Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
• While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
• For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
• When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.