Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
|5 medium||Potatoes, use fewer if they are larger (Main)|
|½ cup||Olive oil, plus an extra large glug to add to mashed potato|
|7||Garlic cloves, crushed with 1 Tbsp salt (Main)|
|½ cup||Extra virgin olive oil|
|1||Lemon, zest and juice|
|⅓ cup||Pickle brine, or use white wine vinegar|
|100 g||Black olives, chopped (Main)|
|1 sprinkle||Sumac powder, to season|
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- Peel, chop and boil potatoes in very salty water until well cooked. Drain and mash with a big pour of olive oil (if necessary, add a little of the cooking water to keep it loose).
- Crush garlic with 1 Tbsp salt to form a smooth paste (the mortar and pestle is your friend) and blitz in a food processor with walnuts, ½ cup extra virgin olive oil and the zest and lemon juice to form a smooth paste.
- Fold into the mash, thin with approximately ⅓ cup pickle juice (or white wine vinegar) to taste and chopped black olives. Season with sumac. Chill to serve.