| • | Preheat oven to 350°F.
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| • | Place the potatoes in a small pot and pour enough water to cover them.
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| • | Add salt and put the pot on flame, for cooking.
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| • | Simmer the potatoes until tender, say for about 10 minutes.
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| • | Place the almonds and bread crumbs in a baking dish and toast them in the oven for 8 to 10 minutes, till they turn pale golden.
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| • | Remove and let them cool down.
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| • | Place the garlic cloves in a food processor and chop them finely.
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| • | Add toasted almonds and bread crumbs. Grind them to a fine form.
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| • | Add water, salt and 1 tablespoon of lemon juice. Grind to a fine paste.
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| • | Drain the potatoes and mash them coarsely.
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| • | Add the mashed potatoes and olive oil to the food processor. Blend to combine well.
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| • | Add lemon juice to taste and add water, if required to thin the preparation.
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| • | Serve warm with butter crackers. |
