-
1
Special equipment: a food mill or ricer
-
2
Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches.
-
3
Bring to a boil over high heat.
-
4
Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.
-
5
Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes.
-
6
Use a slotted spoon to remove the garlic from the water.
-
7
Cool the garlic slightly and then coarsely chop it.
-
8
Add the garlic to a food processor along with the almonds and 1/2 cup of oil.
-
9
Process until the mixture becomes a thick paste.
-
10
Transfer the paste to a large bowl and reserve.
-
11
Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt.
-
12
Process until the mixture is a mostly smooth with some small chunks.
-
13
Reserve.
-
14
When the potatoes are tender, drain them well then cool slightly.
-
15
Use a clean dishtowel to rub off the skins.
-
16
Discard the skins and coarsely chop the potatoes.
-
17
Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture.
-
18
Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined.
-
19
Stir in the lemon juice, vinegar and 1/2 cup water.
-
20
Taste for seasoning and add more salt if needed.
-
21
Spoon the potato mixture into a shallow baking dish and make a large well in the middle.
-
22
Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil.
-
23
Serve warm or at room temperature with pita chips and/or warm pita bread wedges.
