This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
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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By bob3502_12870655
FRESNO, 43
on May 15, 2010
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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.
By karen.albrecht_...
Allfood, 52
on January 24, 2010
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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.
By ladgyn01
Upstate, SC
on September 14, 2009
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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.
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