Preheat oven to 350 degrees F. Place potatoes on a baking sheet, puncture them with a knife, and bake them for about an hour, until they are tender. When they are cool enough to handle, cut them in half, scoop out the pulp and put them through a ricer.

Mash garlic with salt to create a paste. Add to the riced potatoes and mix well. Beat in egg yolk, lemon juice, olive oil and cayenne. Mash together until you have a fine puree. Fold in the ground nuts, olives and parsley.

Serving Suggestion: Serve on toasted pita bread with thinly sliced cucumbers.

Photo and Recipe Courtesy of The California Olive Industry.