Garlic Potato Spread with Black Olives

INGREDIENTS:6 medium russet potatoes
6 Tbsp. garlic, minced
2 tsp. kosher salt
2 egg yolks
½ cup fresh lemon juice
2 cups olive oil
¼ tsp. cayenne
1 cup almonds, toasted and ground
2/3 cups California ripe olives, chopped
½ cup chopped parsleyDIRECTIONS:Preheat oven to 350°F.

Place potatoes on a baking sheet, puncture them with a knife, and bake for about an hour, or until they are tender. When cool enough to handle, cut potatoes in

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