📝 About This Recipe
Skordalia is the soul of the Greek 'meze' table, a powerful and velvety dip that celebrates the pungent heat of fresh garlic and the creamy texture of whipped potatoes. Traditionally served alongside fried cod or roasted vegetables, this vibrant spread balances sharp acidity with the richness of high-quality extra virgin olive oil. It is a rustic masterpiece that proves how humble ingredients can be transformed into a bold, addictive culinary experience.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Kosher salt (for the boiling water)
The Garlic Emulsion
- 6-8 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
- 3/4 cup Extra virgin olive oil (use a high-quality Greek oil if possible)
- 3 tablespoons Red wine vinegar (plus more to taste)
- 1 tablespoon Fresh lemon juice (for brightness)
- 1 teaspoon Sea salt (to taste)
- 1/4 teaspoon White pepper (finely ground)
- 1/4 cup Potato cooking water (reserved from the pot)
For Garnish
- 4-5 pieces Kalamata olives (whole or sliced)
- 1 sprig Fresh parsley (finely chopped)
- 1 tablespoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes in a large pot and cover with cold water by at least two inches. Add the tablespoon of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes until they are very tender and easily pierced with a fork.
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3
While the potatoes cook, prepare the garlic. Use a mortar and pestle to crush the garlic cloves with a pinch of salt until a smooth, sticky paste forms. Alternatively, use a microplane or food processor.
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4
Before draining the potatoes, carefully ladle out about 1/2 cup of the starchy cooking water and set it aside.
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5
Drain the potatoes thoroughly in a colander. Return them to the warm pot for 1-2 minutes over very low heat, shaking the pot to steam off any excess moisture. Dry potatoes are key to a non-gummy dip.
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6
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl. Avoid using a blender or food processor for the potatoes, as this will release too much starch and make the dip gluey.
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7
While the potatoes are still warm, stir in the garlic paste, red wine vinegar, and lemon juice using a wooden spoon.
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8
Slowly begin drizzling in the extra virgin olive oil in a thin, steady stream while stirring constantly. The mixture should begin to emulsify and turn creamy.
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9
If the mixture feels too thick or heavy, add the reserved potato water one tablespoon at a time until you reach a spreadable, dip-like consistency.
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10
Season with sea salt and white pepper. Taste and adjust the acidity with an extra splash of vinegar if the garlic is too overpowering.
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11
Let the Skordalia sit at room temperature for at least 30 minutes to allow the garlic flavor to mellow and permeate the potatoes.
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12
Transfer to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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13
Garnish with a drizzle of olive oil, a sprinkle of fresh parsley, and a few Kalamata olives in the center.
💡 Chef's Tips
Use Yukon Gold potatoes rather than Russets for a naturally creamier, more buttery texture. Never over-process the potatoes in a blender; the mechanical shearing of the blades turns the starch into a gummy paste. If the garlic is too sharp for your palate, you can blanch the whole cloves in boiling water for 2 minutes before crushing them. Always use the best olive oil you can afford, as its flavor is prominent in the finished dish. Skordalia is actually better the next day, but be sure to bring it to room temperature before serving as the olive oil firms up in the fridge.
🍽️ Serving Suggestions
Serve as a traditional accompaniment to 'Bakaliaros' (crispy fried salted cod). Pair with warm, charred pita bread or crusty sourdough slices for a simple appetizer. Use it as a dip for blanched beets or roasted cauliflower. Accompany with a chilled glass of Assyrtiko wine or a dry Ouzo on ice. Spread it on a platter and top with grilled octopus or shrimp.