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dipEasyGreek
Skordalia
Intensely garlicky Greek potato dip enriched with olive oil and brightened with lemon - not for the faint of heart.
⏱️ Prep: 15min🍳 Cook: 20min⏰ Total: 35min👥 Serves: 8🌡️ room_temp
✓ vegan✓ gluten-free✓ dairy-free
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
- Boil potatoes in salted water until very tender, about 15-18 minutes
- Meanwhile, pound garlic with salt in a mortar and pestle until smooth, or mince very finely
- If using almonds, grind them finely
- Drain potatoes and mash while still hot - use a ricer for smoothest results
- Beat in garlic paste
- Gradually drizzle in olive oil while beating constantly
- Add lemon juice and vinegar, beat until fluffy
- Season with salt and white pepper
- Let cool to room temperature before serving with pita, vegetables, or fried fish
💡 Pro Tips
Use starchy potatoes for the creamiest texture. Add oil gradually while potatoes are still warm for best emulsification.
📜 History
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.
Also pairs well with:
ouzowhite-wineretsina