Recipe courtesy of Oceana

Sam's Skordalia

  • Total: 25 min
  • Prep: 25 min
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Ingredients

2 ounces whole garlic cloves, peeled

1 pound potatoes, boiled, skin-on, peeled and kept warm

4 ounces almonds

1 quart corn oil

1/8 cup olive oil

1 cup white vinegar

10 ounces seltzer

White pepper and salt to taste

Directions

Special equipment:
Meat grinder

Place about 1/8 cup of corn oil in the bottom, ready to catch food from the meat grinder. Add the garlic and potatoes to the grinder, alternating with the almonds. Transfer to a standing mixer fitted with the whip attachment, turn the mixer to a medium-high speed, and slowly drizzle in 1/3 of the remaining oil. Do not stop the mixer. Drizzle in 1/3 of the vinegar, then one-third of the seltzer. Repeat this process until all the ingredients are used. Season with the salt and pepper to taste. Adjust seasoning, using salt and vinegar; add more seltzer if necessary to reach desired consistency.

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Skordalia (Greek Potato and Garlic Dip)

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