Skordalia
The Greek garlic dip served with fried salt cod and beetroot — warm mashed potato beaten with pounded raw garlic, olive oil and vinegar into a smooth, sharp and fiercely pungent cream.
Ingredients
Ingredients
- 500 g floury potatoes, unpeeled
- 6 garlic cloves
- 150 ml olive oil
- 3 tbsp white wine vinegar
- 80 ml potato cooking water, warm
- to taste salt
Nutrition (estimated)
medium confidenceRecipe total: 1854 kcal · P 13.6g · C 109.7g · F 150.7g
Estimated from 5 of 6 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Boil the unpeeled potatoes in salted water for 25–30 minutes until a knife slides in easily. Keep a cup of the cooking water.
- 2Meanwhile, pound the garlic with a pinch of salt in a mortar to a smooth paste.
- 3Peel the potatoes while still hot and pass them through a ricer or mash them by hand. Never use a blender or processor — it works the starch into glue.
- 4Work the garlic into the warm potato, then beat in the olive oil a little at a time, alternating with the vinegar, until smooth and glossy.
- 5Loosen with the warm cooking water a spoonful at a time until soft and spreadable — it firms as it cools. Taste for salt.
- 6Serve at room temperature, drizzled with olive oil, with fried salt cod, fried vegetables or boiled beetroot.
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Questions and answers
How long does Skordalia take to make?
About 45 minutes: 15 min prep and 30 min cooking.
What ingredients do you need for Skordalia?
6 ingredients: floury potatoes, garlic cloves, olive oil, white wine vinegar, potato cooking water, salt.
How many servings does this Skordalia recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Skordalia?
About 309 kcal, with 2.3 g protein, 18.3 g carbohydrate and 25.1 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Skordalia recipe suit?
It is vegan and gluten-free.
What cuisine is Skordalia?
Skordalia comes from Greek cuisine.
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