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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
A traditional Greek dip of potato and garlic that goes great with grilled fish.
2 large Russet potatoes
6 garlic cloves
2 tablespoons Tonnelli Red Wine Vinegar
1/2 cup Gefen Extra-Virgin Olive Oil
salt
Peel and boil russet potatoes until fork tender. Drain them, reserving half a cup of the boiling water.
In a food processor add the reserved half cup of boiling water, garlic, red wine vinegar, and season with salt. Blend until the garlic is diluted.
It’s important for the potatoes to be hot. Otherwise the sauce can come out lumpy.
Cut the hot potatoes into pieces, add them into the food processor and blend until combined. With the blender still running slowly add olive oil. Blend until the mixture is creamy and smooth.
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