Skordalia (Greek Potato and Garlic Dip)

This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks[.]

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 2 russet potatoes (about 1 pound), scrubbed
  • Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
  • 8 medium cloves garlic, minced
  • 3/4 cup whole blanched almonds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup water
  • 5 tablespoons freshly squeezed lemon juice
  • 3 tablespoons white wine vinegar
  • Freshly ground black pepper
Directions
  • Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.

  • Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.

  • Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.

  • In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

  • Copyright 2001 Television Food Network, G.P. All rights reserved


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    Recipe courtesy of Food Network Kitchen