Skordalia (Greek Garlic-Potato Spread)
User Reviews
5
Skordalia (Greek Garlic-Potato Spread)
Description
This recipe starts by boiling peeled, diced russet potatoes until tender, then rinsing and draining them well before mashing into a slightly textured puree. Separately, garlic and blanched almonds are processed with red wine vinegar, cold water, salt, and freshly ground black pepper to form a flavorful paste. Olive oil is gradually incorporated into this garlic-almond mixture.
The warm mashed potatoes are then combined thoroughly with the garlic paste, allowing the olive oil to absorb fully for a smooth consistency. The result is a creamy, robustly flavored spread with a balance of sharp garlic, nutty almonds, and bright acidity.
Skordalia is often served with roasted beets and warmed pita bread, garnished with chopped almonds or parsley for texture. It can be kept refrigerated for several days, with flavors deepening over time.
Optionally, adding plain Greek yogurt can lend extra creaminess but is not traditional. Roasting beets involves cooking them covered with olive oil and water to tenderize before peeling and slicing.
Ingredients
- 2 russet potato about 1 lb. or 450g) peeled, diced, and boiled until tender, medium
- 6-7 garlic cloves
- 1/2 cup almond plus more for garnish (85g, whole, blanched
- 3 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons water cold
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3/4 cup olive oil
Instructions
- Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
- In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
- Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
- Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.
Notes
- Skordalia can be refrigerated for 3-4 days; its flavor tends to intensify with time.
- For a creamier texture, plain Greek yogurt can be stirred in, though this is not traditional.
- Roasted beets served alongside are prepared by washing, oiling, and roasting covered with water, then peeling and slicing once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 447mg | 19% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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