Description
A creamy, garlicky Greek dip made with potatoes, olive oil, and lemon, Skordalia is bold, comforting, and perfect for pairing with bread, fish, or roasted vegetables.
Ingredients
Scale
- 2 pounds Potatoes, peeled and cut into chunks
- 5–6 Garlic Cloves, peeled and minced
- 1/2 cup Olive Oil, extra virgin
- 2 tablespoons Lemon Juice or White Wine Vinegar
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black Pepper, freshly ground
- 2–4 tablespoons Cold Water or Stock, optional
Instructions
- Preheat Your Equipment: Fill a pot with salted water and bring it to a boil for the potatoes.
- Combine Ingredients: Boil the peeled and cut potatoes until tender, about 15 minutes. Drain and place them in a bowl.
- Prepare Your Cooking Vessel: Have your mixing bowl or food processor ready for blending.
- Assemble the Dish: Add garlic, olive oil, lemon juice, salt, and pepper to the warm potatoes.
- Cook to Perfection: Mash by hand or process until creamy, adding cold water or stock if needed for smoothness.
- Finishing Touches: Taste and adjust seasoning with more salt, lemon juice, or oil as desired.
- Serve and Enjoy: Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs if desired.
Notes
- Chill before serving if you prefer a firmer texture.
- Use roasted garlic instead of raw for a milder, sweeter flavor.
- A drizzle of fruity olive oil before serving enhances aroma and presentation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg