Potato Condiment With Almonds

Ingredients

• 20 cloves garlic, unpeeled
• ¾ cup, plus 2 teaspoons, extra-virgin olive oil
• 4 Idaho potatoes (about 1 1/2 pounds), peeled and quartered
• 5 tablespoons slivered, toasted almonds (about 1 ounce)
• 6 tablespoons red-wine vinegar
• 2 tablespoons finely chopped parsley
• Kosher salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    973 calories; 72 grams fat; 9 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 8 grams polyunsaturated fat; 72 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 11 grams protein; 32 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups. (It may be kept covered and refrigerated for up to 2 days.)

Preparation

1. Preheat the oven to 400 degrees. Place a large sheet of aluminum foil on the counter. Put the garlic cloves on the foil and drizzle with 2 teaspoons of oil. Toss to coat. Wrap the foil around the garlic and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, squeeze out the garlic into a small bowl and set aside.
2. Place the potatoes in a medium-size pot and just cover with cold, salted water. Bring to a boil over high heat, then lower and simmer until very tender, about 17 minutes.
3. Drain the potatoes, transfer to a large bowl and set aside to cool.
4. Mash together the potatoes, garlic and almonds with a fork. Beat in the vinegar, parsley and the remaining 3/4cup oil until well mixed. Season with salt and pepper. Spread on bread or serve as a complement to roasted meats or fried fish.

1 hour 30 minutes