Greek
Skordalia
Intensely garlicky Greek potato dip enriched with olive oil and brightened with lemon - not for the faint of heart.
dipEasyGreek
Prep15 minCook20 minTotal35 minServes8Temproom_temp
✓ vegan✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 1.5 lbrusset potatoes(peeled and cubed)
- 6 clovesgarlic(more or less to taste)
- 1/2 cupolive oil
- 3 tbsplemon juice
- 1 tbspwhite wine vinegar
- 1 tspkosher salt
- 1/4 tspwhite pepper
- 1/4 cupblanched almonds(optional, for texture)
Make Ahead
Mellows after a day refrigerated - the raw garlic softens. Keeps up to 5 days.
Instructions
- 1Boil potatoes in salted water until very tender, about 15-18 minutes
- 2Meanwhile, pound garlic with salt in a mortar and pestle until smooth, or mince very finely
- 3If using almonds, grind them finely
- 4Drain potatoes and mash while still hot - use a ricer for smoothest results
- 5Beat in garlic paste
- 6Gradually drizzle in olive oil while beating constantly
- 7Add lemon juice and vinegar, beat until fluffy
- 8Season with salt and white pepper
- 9Let cool to room temperature before serving with pita, vegetables, or fried fish
Notes
Pro Tips
Use starchy potatoes for the creamiest texture. Add oil gradually while potatoes are still warm for best emulsification.
History & Origin
Skordalia dates back to Byzantine times and possibly ancient Greece. The name comes from skordo, meaning garlic - and this dip does not shy away from its namesake.
Pairs Well With
ouzowhite-wineretsina
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