Skordalia-Greek Potato Garlic Dip
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5.0
3 reviews
Excellent
Skordalia-Greek Potato Garlic Dip
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Traditional skordalia-potato garlic dip is made with mashed potatoes, garlic, olive oil, and lemon juice. Skordalia is usually served with fried cod or/and boiled beet salad, but you can enjoy it with various other dishes.
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Ingredients
- 2 lbs medium russet potatoes peeled and quartered
- 1 garlic head
- ½ cup extra virgin olive oil
- 1 lemon juiced
- sea salt
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Instructions
- Preheat the oven to 220°C / 425°F
- Cut the top of the garlic bulb and place it in a large piece of aluminum foil. Drizzle a bit of olive oil and a pinch of sea salt. Wrap in the foil and roast in the oven for 3- minutes.
- Boil potatoes in well-salted water until tender, about 15 minutes.
- Drain the potatoes well. Place them in a large bowl, and while they are still very warm, mash them with a potato masher or ricer.
- Squeeze the garlic paste out of the roasted garlic. Add it to the potatoes. Add the olive oil and lemon juice and mix well with a wooden spoon. Adjust sea salt to taste.Serve skordalia with boiled beets salad and fried codfish.
Notes
- If you use raw garlic for this recipe, mince 4 -5 cloves. As every mincing method produces different strength results, I suggest adding garlic to the mashed potatoes a little at a time until you find the flavor you like.
- Hand-Minced With a Knife
- The trick is to keep passing the knife over the garlic until it's all been finely chopped. This method releases more fluids from the garlic cells.In terms of flavor, the hand-minced garlic has a relatively gentle, pleasant garlicky flavor that is not overpowering.
- Garlic Press
- The garlic from this method tastes quite strong and overpowering compared to the hand-minced cloves.
- Mortar and Pestle
- Pulverizing garlic in a mortar and pestle produces a sweet flavor with a not-too-strong burn.
- Knife-Blade Puréeing
- This is the most challenging method. Start by roughly mincing the garlic. Then, by placing the edge of your knife, push down and crush it into a purée. I suggest doing it gradually with one clove first; adding too many will not be beneficial with this method. Next, sprinkle salt on top of the garlic; it helps break it down. The raw, pureed garlic will have an intense flavor.
- Using a microplane
- Microplanning garlic cloves produce the most intense, strong flavor of all.
- With this method, you can use one whole garlic head or more. Roasted garlic will have a sweet, mild flavor because it slightly caramelizes as it roasts in the oven.
- Place a head of garlic on a piece of aluminum foil. Cut the top, sprinkle some salt, and add a few dried herbs, like thyme, oregano, or sage. Drizzle some olive oil and wrap the garlic tight in the foil. Roast in a scorching oven, 220°C / 425°F for about 30 minutes until garlic is very soft. Remove the foil and let the garlic cool. Squeeze the cloves and push out the garlic paste.
- For more info about garlic mincing methods, check this article at seriouseats.com.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition Information
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Calories
282kcal
(14%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
10mg
(0%)
Potassium
664mg
(19%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
7IU
(0%)
Vitamin C
39mg
(43%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 10mg | 0% |
| Potassium | 664mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 39mg | 43% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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