Categories: Appetizers

Ingredients

• 2 large red bell peppers
• 1/4 cup blanched almonds
• 1/4 cup lemon juice
• 6 tbsp olive oil
• Salt and pepper
• 2 russet potatoes, peeled and cut into chunks
• 6 garlic cloves, smashed
• Olive oil, lemon juice and chives

Directions

1. Broil red peppers, turning until charred, 15 minutes. Transfer to a bowl, cover, and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with almonds, lemon juice and olive oil; season with salt and pepper. Meanwhile, cook potatoes and garlic in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.

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