Potato-Garlic Sauce With Almonds
- Total Time
- 1 hour 30 minutes
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Ingredients
- 20cloves garlic, unpeeled
- ¾cup, plus 2 teaspoons, extra-virgin olive oil
- 4Idaho potatoes (about 1½ pounds), peeled and quartered
- 5tablespoons slivered, toasted almonds (about 1 ounce)
- 6tablespoons red-wine vinegar
- 2tablespoons finely chopped parsley
- Kosher salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
118 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Drain the potatoes, transfer to a large bowl and set aside to cool.
- Step 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.
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