📝 About This Recipe
Skordalia is the soul of the Greek meze table, a powerful and velvety garlic dip that balances sharp aromatics with the earthy comfort of potatoes. Traditionally served alongside fried fish or roasted vegetables, this version uses high-quality extra virgin olive oil and a touch of vinegar to create a bright, emulsion-like texture. It is a bold, unapologetic celebration of garlic that transforms humble ingredients into a luxurious culinary experience.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold potatoes (peeled and cut into uniform 1-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
The Garlic Aromatics
- 6-8 pieces Garlic cloves (peeled; adjust based on your heat tolerance)
- 1 teaspoon Fine sea salt (to help grind the garlic into a paste)
The Emulsion
- 3/4 cup Extra virgin olive oil (use a high-quality, fruity Greek oil)
- 3 tablespoons Red wine vinegar (adds essential acidity)
- 1 tablespoon Fresh lemon juice (for a bright citrus finish)
- 1/4 cup Potato cooking water (reserved from the pot to adjust consistency)
- 1/4 teaspoon White pepper (ground)
For Garnish
- 4-5 pieces Kalamata olives (for the center of the dish)
- 1 sprig Fresh parsley (finely chopped)
- 1 teaspoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes into a large pot and cover with cold water by at least two inches. Add the tablespoon of sea 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 fall apart easily when pierced with a fork.
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3
While the potatoes cook, prepare the garlic paste. Use a mortar and pestle to crush the garlic cloves with a teaspoon of salt until a smooth, sticky paste forms. Alternatively, mince very finely and mash with the side of a chef's knife.
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4
Just before draining the potatoes, carefully scoop 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. Let them sit for 2-3 minutes to allow excess steam to escape; dry potatoes make for a better texture.
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6
Pass the warm potatoes through a potato ricer or a food mill into a large mixing bowl. This is crucial for a silky, non-gummy texture.
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7
Add the prepared garlic paste to the warm potatoes and stir gently with a wooden spoon to incorporate.
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8
Begin adding the extra virgin olive oil in a slow, steady stream, stirring constantly with the wooden spoon or a whisk to emulsify the oil into the potatoes.
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9
Stir in the red wine vinegar and lemon juice. The mixture should begin to look creamy and pale.
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10
If the Skordalia feels too thick or heavy, add the reserved potato water one tablespoon at a time until you reach a dip-like consistency that holds its shape.
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11
Season with white pepper and additional salt if needed. Taste and adjust the garlic or vinegar levels to your preference.
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12
Allow the Skordalia to rest at room temperature for at least 30 minutes before serving. This allows the garlic flavor to mellow and permeate the potatoes.
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13
To serve, spread the purée in a shallow bowl, create a swirl with the back of a spoon, and garnish with olives, parsley, and a final drizzle of olive oil.
💡 Chef's Tips
Never use a food processor or blender for the potatoes, as the high-speed blades release too much starch and turn the dip into a glue-y paste. For a milder garlic flavor, you can blanch the whole garlic cloves in boiling water for 2 minutes before crushing them. If you prefer a 'bread' version, swap the potatoes for 4 cups of stale sourdough bread (crusts removed) soaked in water and squeezed dry. Skordalia tastes even better the next day, but be warned: the garlic punch intensifies as it sits in the fridge. Always use the best quality olive oil you can find, as its flavor is prominent in the finished dish.
🍽️ Serving Suggestions
Serve alongside 'Bakaliaros' (batter-fried salt cod) for the most traditional Greek pairing. Use it as a dip for crisp, raw vegetables like cucumber spears, radishes, and bell peppers. Spread it generously over grilled slices of crusty sourdough bread or warm pita. Pair with a glass of chilled Assyrtiko wine or a shot of Ouzo to cut through the richness. Serve as an accompaniment to roasted beets; the sweetness of the beets perfectly complements the sharp garlic.