Bon Appetit July 2006

Readers' Favorite Restaurant Recipes, Page 40

"I grew up in Tarpon Springs, Florida.  My parents still live there, so I go back about once a year to visit them.  When I'm home, my mother and I always have lunch at the GREEK PIZZA KITCHEN.  I can't stop thinking about the delicious skordalia they serve with warm pitas."

Lydia Nikolaidis, Ashland, OR

SKORDALIA WITH TOASTED PITA BREAD

This classic Greek potato dip is also great with grilled meats.

MAKES 4 CUPS

2 1/4 pounds russet potatoes, peeled cut into 1 1/2-inch cubes

1 cup extra-virgin olive oil

6 garlic cloves, pressed

2 tablespoons fresh lemon juice

Pita Bread, toasted

Place potatoes in large saucepan.  Add enough cold water to cover potatoes by 1 inch.  Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 10 minutes.  Drain potatoes.  Press potatoes through ricer into large bowl.  Add olive oil, garlic, and lemon juice to hot potatoes; stir until smooth.  Season skordalia to taste with salt and pepper.  Serve warm with toasted pita bread.