Skordalia is simple but delicious Greek garlic dip or spread. It is made by combining crushed garlic with a thick base such as day-old bread or pureed potatoes, lots of olive oil, citrus,and either a wine vinegar or fresh lemon juice. Some skordalia recipes call for the addition of nuts such as walnut or almonds, which I do and highly recommend. You can serve it hot as a side, however this potato and garlic dip can be served chilled as mezze (small appetizer plate) or as at room temperature as a side. BONUS: if you chill skordalia for a bit, the flavors really intensify!
- 1lb Gold or Russet Potatoes
- 3 ounces blanched almonds or shelled walnuts
- 12 cloves of garlic (feel free to adjust to your liking)
- 1/4 cup + 2 tablespoons of fresh lemon juice (or wine vinegar if you prefer)
- 3/4 cup to 1 1/4 cup of good quality Extra Virgin Olive Oil
Prepare and cook potatoes
- Peel and dice the potatoes
- Add them to a saucepan and top with water
- Add a good pinch of kosher salt to the water
- Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes).
- They should easily break at this point
- Rinse them under hot water
- Set aside for 5 to 7 minutes (you want the moisture to evaporate)
- Use a masher or mill to mash the potatoes
Make the garlic and nut paste
Combine blanched almonds (or shelled walnuts) with garlic, lemon juice, and a pinch of kosher salt in the food processor or blender. Get it as smooth as possible, but note that it will still have some texture to it.
Mix it all together!
Mix the potatoes, garlic paste, and ½ of the oil together using a wooden spoon. This will help you get the fluffiest mixture.
Continue adding oil and mixing until you get the light fluffy mixture.
Serve now or refrigerate for later! As it sits, it will thicken up and the flavors will intensify.
Pairs well with:
Bakaliaros (battered, fried, and salted cod), lemony grilled cod, whole roasted fish, lamb burgers, roasted chicken.