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
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.

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    My family really enjoyed this on Fathers Day, though you definitely have to be a garlic lover. I served it on Belgian endive leaves which cut the sharpness of the garlic. Next time I'd try it with roasted garlic. Thanks to FRESNO, 43 for pointing out the mistake in the recipe. I naturally put the T of salt in the water and used only a pinch with the garlic, but the recipe DOES say the T + goes in the dip! Also, while the garlic works great in a processor, NEVER put potatoes in a processor. Use a food mill or mash with a fork.
    food says
     
    The T and t of salt goes into the water for boiling.
     
    But that is not what the recipe or directions say.
     
    It says put the T & t in the dish!
     
    Perhaps it would be worth it to test with less salt and then add more if needed.
    The person who said too much salt and anyone reading this recipe... it it only a generous pinch of salt going into the recipe (controlled by the pincher). The T and t of salt goes into the water for boiling. This looks good, I will try it out.
    When I lived in Washington there was a place called Zorba's Cafe that was a Greek dine-in/carry out place. They had the best skordalia in the world and I'd never been able to duplicate it.... until now. I used 4 red potatoes (all I had) and an entire head of garlic (about 16 cloves in all) that I pureed in the food processor with some course salt and olive oil to make a paste. I whipped my potatoes (after boiling them) threw in the garlic paste, 1/2 cup of olive oil, and 1/3 cup of RICE WINE vinegar. This stuff packs an amazing punch! Alot of other recipes also use the almonds but I prefer it without them. Maybe as a garnish on top if you're using the skordalia on a crudites platter. Garlic lovers will really like it and it will give your a taste of what Zorba's offered and were famous for.
    Please do NOT use instant Potatoes in this dish. I was married to a Greek and they did not use Almonds. They used to mash the Garlic before food processors came along, just Salt to taste. I think 8 cloves of Garlic is too much for 2 Potatoes. I used 4. Just use fresh Potatoes Please !!!
     
    The Greek God's will be angry if you don't....
    I followed the recipe step by step how it was to be done and I found the results to be WAY too salty!!! In fact, I threw it out next time I'll definitly use less salt. I've had Skordalia many times and it's always been great! This recipe, I think, calls for too much salt. Also a tip to make this easier, instead of spending time making a paste, just throw it in the food processor!!
    This was not necessarily what I would classify as an easy recipe, just because of all of the equipment used, although it certainly wasn't difficult, either. The results were so good, I'll probably make it on a regular basis.
    absolutley perfect, this one of the best rececipes for garlic potato I have ever had
    a much easier way for great skordalia is to use INSTANT mashed potatoes (with hot water)and a garlic press. I use my hand mixer for easy cleanup and nix the almonds (unless you use ONLY almonds and no potato) E.V.Olive Oil and lots of it,and good wine vinegar in alternate doses- finishing with oil. Season to taste. Add one egg yolk at the very end to make it creamy- enjoy. ATT
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