Skordalia is a traditional Greek potato and garlic dip that was introduced to me by my husband. My Greek mother-in-law’s recipes are slowly making a comeback in his life as I learn more about Mediterranean dishes — and turn them gluten free. Many skordalia recipes use stale bread, but potato versions are also popular.
Feel free to add a personal twist on this recipe with additional flavours and toppings. For the mega garlic lover, you may like to increase the amount of garlic cloves. Anyone who likes a little tang can add a squeeze of lemon juice. Spice lovers, why not try some chilli flakes as a garnish?
This dish is traditionally paired alongside a main course like grilled fish and vegetables. Its popularity as a dip has helped it gain recent notoriety among garlic fanatics.
Skordalia can be used in a variety of ways with main meals. It can replace your typical mashed potatoes at a big breakfast, and you can stir it into a bolognese sauce to give your spaghetti a bit more spark.
Καλή όρεξη!
Skordalia
Equipment
- Large pot
- Mixing bowl
- Blender or food processor (or fork/potato masher)
- Wooden spoon or whisk
Ingredients
- 3 potatoes medium
- 6 garlic cloves minced
- 1 tsp salt
- 2 tsp vinegar
- ½ cup olive oil extra virgin
Instructions
- Peel the potatoes and cut them in half. Cut the halves into quarters for quicker boiling.
- Boil the potatoes in a large pot for approximately 20-25 minutes, or until tender.
- Strain the potatoes and add them to a food processor or blender. Add the salt and vinegar.
- Puree, careful not to over-blend. A thicker consistency better suits this dip.
- Transfer the pureed potato to a mixing bowl. Using a wooden spoon or whisk, stir in the garlic.
- Gradually combine the extra virgin olive oil, stirring as you go to blend well.
- Refrigerate for at least 1 hour to let the skordalia set.
- Add garnish to serve (optional). I suggest adding parsley and some other Mediterranean ingredients, like capers and olives. Enjoy!