Skordalia (Garlic Potato)
Submitted by ydnar
Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minIf you’ve never had skordalia, picture mashed potatoes that grew up in Greece and learned to bite back. It’s a fierce, garlicky dip built on boiled potatoes, crushed raw garlic, bright lemon, and a generous pour of olive oil worked in slowly.
The technique mirrors making aioli: add the lemon juice and oil a little at a time, alternating, so the mixture stays smooth and emulsified instead of breaking. Mash the potatoes while they’re still hot, because warm potato takes on the garlic and oil far better than cold.
One word of warning, this is raw garlic at full strength, so it bites hard the first day and mellows overnight in the fridge. Skordalia is naturally vegan and gluten-free, served cold as a dip, a relish, or a side.
Kitchen Tips
- Work the lemon juice and oil in gradually, alternating between them, or the dip can turn gluey and slick.
- Mash the potatoes while hot. Cold potato goes pasty and won’t drink up the oil.
- Reach for a starchy potato like russet if you want a lighter, fluffier texture.
- Made a day ahead, the raw garlic settles down, which is a kindness if you’re garlic-shy.
Variations
- Stir in a handful of ground almonds or walnuts for a richer, more traditional texture.
- Swap part of the potato for soaked stale bread, the other classic Greek base.
- Serve it the Greek way next to crispy fried fish or roasted beets.
Ingredients
Directions
This makes enough Skordalia for several meals.
Skordalia is a tasty side dish.
It can also be used as a relish.
Keep it refrigerated.
Boil the unpeeled potatoes in water (salted if required, but not necessary).
Crush the garlic into a mixing bowl.
Peel the potatoes, and add them to the bowl whilst they are still hot.
Add a pinch of salt.
Mix the garlic and potato mixture to a pulp; using a food processor or mixer.
Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.
Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.
Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour.
Skordalia can be surved as a cold side dish, with vegetables.
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