Potatoes with Walnut Sauce
Boiled potatoes topped with a rich, thick sauce made from walnuts, garlic, cilantro, and vinegar. A simple Georgian dish using easy-to-find ingredients.
- Time
- 35 min
- Serving
- 472 kcal
- Ingredients
- ≈ $1.83
- Protein
- 12 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Walnutspack 150 g ≈ $4.00 35 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Cilantropack 50 g ≈ $1.20 8 g
- 5 Vinegar 9% 6 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes1, cut into large chunks, and cover with cold water.
Boil for 20–25 minutes after boiling starts until tender (a knife should slide in easily), then drain.
Blend walnuts2, garlic3, cilantro4, salt, and pepper with 80–100 ml of warm water until thick.
Add vinegar and blend another 30 seconds until smooth.
Pour the sauce over the hot potatoes1 and gently mix.
Let sit for 5 minutes so the potatoes1 absorb some of the sauce.
Tips
- Why it works
- Blend the nuts and garlic with warm water so the sauce turns smooth and doesn't clump. Cold water will make it too thick.
- Substitutions
- Swap the walnuts for hazelnuts or pine nuts, 35 g each. Use lemon juice instead of vinegar, but cut it to 4 g.
- Common mistakes
- The sauce will be runny if you add too much water. Check the consistency a minute after blending.
- Storing and reheating
- Keep for 3 days in the fridge. Reheat in a pan for 5 minutes under a lid, adding 1 tbsp of water.
- Serve with
- Serve with coarse-ground bread or a simple cucumber and tomato salad.
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