BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POTATOES, SKORDALIA INSPIRED

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Ingredients:

  • 1/2 cup EVOO

  • 6 cloves garlic, pasted
  • 1 pound russet potatoes, cooked, cooled completely
  • juice of 1 lemon
  • nutmeg, ground pepper and ground coriander to taste
  • zest of 1 lemon
  • 2  egg yolks

Method:

Warm EVOO in small pan and then remove from heat. Place garlic into oil but do not cook. Peel cooked potatoes and flake or press using a ricer or food mill into garlic oil mixture. Add and combine lemon juice, zest and egg yolks. Adjust seasonings and heat to serve. Goes well along side salt cod fish.