Greek Potato Garlic Appetizer (Skordalia)
4 servings
30 minutes
Skordalia is a traditional Greek potato-garlic dip with a rich, velvety flavor. It originated as a simple peasant dish where garlic provided strength and potatoes made the texture tender. The pungent aroma of garlic perfectly complements the softness of mashed potatoes, while olive oil adds depth and silkiness. White wine vinegar or lemon juice gives a pleasant tang that balances the taste. Skordalia is served as a dip or side dish for fish, meat, and vegetables, especially on fasting days. Its thick texture makes it ideal for spreading on bread or as an accompaniment to Mediterranean dishes. This dish embodies the simplicity and sophistication of Greek cuisine, where a few ingredients can create a culinary masterpiece.
1
Wash, peel, and dice the potatoes. Place the potatoes in boiling salted water and cook for 20-25 minutes until done. Drain in a colander and let the potato water drain well.
- Potato: 4 pieces
2
Put peeled garlic cloves in the blender and chop well. Add potatoes to the blender and blend until a thick, smooth puree.
- Garlic: 3 cloves
- Potato: 4 pieces
3
Add olive or vegetable oil (10-15 ml) to the mashed potatoes and blend the mixture again.
- Extra virgin olive oil: 25 ml
4
Then add wine vinegar (it can be replaced with lemon juice), salt, freshly ground pepper to taste. Whisk the mixture well again.
- White wine vinegar: 1 tablespoon
- Salt: to taste
- Mix of peppers: to taste
5
Transfer the resulting potato sauce to a bowl, drizzle with the remaining oil, and sprinkle with freshly ground pepper.
- Extra virgin olive oil: 25 ml
- Mix of peppers: to taste