|Chef Hannes Spicy Potato Spread|
I wasn’t sure what I was eating, but I knew that I liked it. I hinted to the owner, who sometimes also serves as the waiter, that I would like the recipe. All I got were two clues: garlic and potatoes.
For several years I tried to duplicate this appetizer in my kitchen. After making another inedible version, which this time included vinegar, I finally had a breakthrough. Pesto. I had a jar of Basil Pesto, which I keep around as an easy topping for spaghetti. It’s green and garlicky. Why not mash a boiled potato and stir in a few spoonfuls of pesto. It worked. I drizzled some hot sauce on the top, heated up some French bread and demolished the whole bowl.
Spicy Potato Spread – serves 4
2 medium potatoes
1/4 cup basil pesto + more if needed
1/4 teaspoon salt
1/4 teaspoon black pepper
Several drops hot sauce + more if preferred
Sliced French bread
Boil the potatoes in water for about 20-25 minutes, or until they can be pierced easily with a knife. Drain the water and pull off and discard the potato skins. Roughly mash the potatoes with a fork.
Stir in the basil pesto, 1 tablespoon at a time, until the mixture is mostly green, with only a few flecks of white showing. Add the salt and pepper and mix thoroughly. Taste to see if more seasoning is needed.
Transfer the mixture to a bowl and top with some hot sauce. Serve with slices of French bread, warm if possible.