Thursday, June 21, 2012

Skordalia with toasted pita bread
3 pita breads, each cut into 8 wedges
1 Tbsp. olive oil
1 tsp. Mediterranean spices
2 medium russet potatoes, peeled, cut into cubes
1/4C extra-virgin olive oil
3 garlic cloves, peeled and finely chopped
1 Tbsp. fresh lemon juice
1 Tbsp. Italian parsley leaves, coarsely chopped
3 Tbsp.  Za’atar (for sprinkling)
olive oil for drizzling

Preheat the oven to 400F.  Spread the pita wedges on a cookie sheet, drizzle with olive oil and sprinkle with spices.  Bake 3 – 4 minutes on each side or until crisp.  Set aside.

Place potatoes in a large pan, add cold water to cover by one inch.  Bring to a boil, reduce heat to medium and simmer until potatoes are tender.  Drain and press through a ricer along with the garlic into a large bowl.  Add olive oil, lemon juice and Italian parsley to hot potatoes and stir with a fork until smooth.  Season with salt and pepper.   Place in a bowl, drizzle with olive oil and sprinkle with Za’atar.  Serve warm with pita wedges.
MAKES:  8 servings

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