- 1/2 small Idaho potato, cut into 2-inch chunks
- 5 ounces stale peasant bread (about one quarter of a large loaf), crusts removed, bread sliced 1 inch thick
- 1/2 cup blanched whole almonds (about 3 ounces)
- 5 large garlic cloves, pureed
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 3/4 teaspoon sugar
- Salt and freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Minced fresh flat-leaf parsley, for garnish (optional)
- In a small saucepan of boiling salted water, cook the potato until tender, about 15 minutes; drain, cut them into 1/2-inch cubes. In a bowl, cover the bread with water and let soak until completely saturated, about 2 minutes. Transfer the bread to a plate.
- Add the potato and process the mixture until smooth. With the machine on, add the oil in a steady stream until incorporated. Transfer to a bowl and refrigerate until chilled, about 1 hour. Season with salt and pepper. Garnish with parsley and serve.
The dip can be refrigerated overnight.