Copyright 2001 by Lynne Rossetto Kasper.
Serve as a starter with bread for dipping or as a side dish for grilled foods. Use local organic ingredients if possible.
In a 10-inch skillet combine the oil, garlic, salt, peppers and water. Cover and cook over medium heat until garlic is tender (about 15 minutes). Do not brown—add a little more water if necessary. Cook off water once garlic is tender.
Meanwhile, cook potatoes and peel while hot. Turn into a bowl. Crush the potatoes with a fork as you work in all the oil and garlic. Taste for seasoning. Fold in parsley and scallions. Serve with wedges of lemon so diners can add juice to personal taste.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.