SKORDALIA - Greek Garlic And Potato Dip
User Reviews
4.3
SKORDALIA - Greek Garlic And Potato Dip
Description
This Skordalia recipe starts by crushing raw garlic cloves into a paste with olive oil, either in a food processor or with a traditional mortar and pestle, to intensify the garlic flavor. Meanwhile, starchy potatoes such as Russets or Yukon Gold are boiled in salted water until they become very soft and easily fall apart when pierced.
The cooked potatoes are mashed smoothly and combined with the garlic oil paste, remaining olive oil, red wine vinegar, and fresh lemon juice. Adding some reserved potato cooking water adjusts the consistency to a creamy, spreadable dip. The flavors develop better if the dip is allowed to rest at room temperature for a couple of hours before serving.
Skordalia is commonly served with Greek olives and rustic bread, which provide contrasting textures to the dip's creamy richness. It offers a strong garlic flavor balanced by lemon and vinegar acidity and the silkiness of olive oil-infused potatoes.
Ingredients
- 500 grams (17.6 ounce) potato cut into 4 cm (1, 5-inch) pieces, such as Russets or Yukon Gold
- 30 grams (5 medium) garlic cloves
- 90 grams (⅓cup + 2 tablespoons) extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons lemon juice fresh
- sea salt or kosher salt
- black pepper ground
Instructions
- Pulse garlic together with half the olive oil in a small food processor or use a pestle and mortar to mash the garlic and then gradually add olive oil to it until it turns into a paste.
- Add potatoes to a small cooking pot and cover with water. Season with sea salt (or kosher salt).
- Bring to a boil and then reduce to a simmer.
- Cook until potatoes fall off the fork when you try to hold them up.
- Transfer potatoes using a slotted spoon to a large mixing bowl. Keep the water they've boiled in aside.
- Mash the potatoes using either a potato masher or an electric mixer.
- Add the garlic paste to the potatoes, the remaining olive oil, the vinegar, and the lemon juice.
- If you want to make the Skordalia less thick add some of the potato water to it.
- Serve warm or let it reach room temperature for a couple of hours before serving for the flavors to blend together.
- Serve with Greek olives and some rustic bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 308kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 9mg | 0% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 30mg | 33% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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