Cyprus potatoes, waxy, red-skinned, firm-fleshed, the Peter Andre of the spud world, are flexible: while I’ve roasted the older ones, the ones in the shops right now are new, great simply boiled in their skins and slick with mint and butter. Cypriot potatoes are one of the best to cook with, coming from the iron rich red soil farms of that divided island. In North london, we are lucky, we have a sizeable Cypriot population, particularly at the fabulous shops in Green Lanes, where we can buy them, but they are also available at Tesco. This recipe, Skordalia, classically Cypriot, sounds rather unglamorous on the page, consisting of cold mashed potatoes used as a dip. It doesn’t sound too appetising does it?
Enough for 6-8