American · Main · Easy
Skordalia
Greece's punchy garlic and potato dip. Fierce, creamy, and the perfect partner for fried fish or beets.
The whole recipe in 60 seconds
Skordalia, in 5 ideas
- The garlic should be assertive, this is not a shy dip.
- A mortar and pestle gives the best texture, but a processor works.
- Day old bread gives a lighter result than potato, try both.
- Let it rest an hour, the garlic mellows and deepens.
- A little goes a long way, serve small portions.
What you need
Ingredients
- 500g potatoes, peeled and quartered
- 6 garlic cloves, crushed
- 120ml olive oil
- 2 tbsp red wine vinegar
- Salt
- 2 tbsp ground almonds (optional)
How to make it
Directions
- Boil the potatoes in salted water until very tender, about 20 minutes, then drain.
- Mash the hot potatoes with the crushed garlic and salt until smooth.
- Beat in the olive oil gradually, then the vinegar.
- Add almonds if using, for extra body.
- Rest at least 30 minutes and serve at room temperature.
Money saver. This is peasant food at heart, potatoes and garlic cost almost nothing and feed a crowd.