📝 About This Recipe
Skordalia is the soul of the Greek mezze table, a powerful and creamy 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 red wine vinegar to create a vibrant, silky emulsion. It is a bold, rustic masterpiece that proves how a few humble ingredients can be transformed into something truly extraordinary.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1-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 cups Extra virgin olive oil (use a high-quality Greek oil if possible)
- 3 tablespoons Red wine vinegar (or more to taste)
- 1 tablespoon Fresh lemon juice (for brightness)
- 1 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon White pepper (ground)
- 1/4 cups Potato cooking water (reserved from the pot)
For Garnish
- 4-5 pieces Kalamata olives (whole or halved)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 tablespoon Extra virgin olive oil (for drizzling)
- 1 pinch Smoked paprika (optional for color)
👨🍳 Instructions
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1
Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by at least 2 inches. Add a generous 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, or until they are very tender when 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 paste forms. Alternatively, use a microplane or food processor.
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4
Just before draining the potatoes, carefully dip a measuring cup into the pot and reserve about 1/2 cup of the starchy cooking water.
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5
Drain the potatoes thoroughly in a colander and let them steam dry for 2-3 minutes. It is crucial that excess moisture evaporates for a thick dip.
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6
Pass the hot potatoes through a potato ricer or a food mill into a large mixing bowl. This ensures a silky, lump-free texture without making the starch 'gummy'.
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7
In a small bowl, whisk together the garlic paste, red wine vinegar, and lemon juice.
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8
Slowly fold the garlic-vinegar mixture into the warm riced potatoes using a wooden spoon or spatula.
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9
Begin adding the extra virgin olive oil in a very slow, steady stream while stirring constantly. The potatoes will absorb the oil and become creamy.
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10
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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11
Season with sea salt and white pepper. Taste and adjust the acidity with an extra splash of vinegar if the garlic feels too overpowering.
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12
Allow the Skordalia to sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld and the garlic to mellow slightly.
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13
Transfer to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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14
Garnish with a drizzle of olive oil, a few Kalamata olives, a sprinkle of fresh parsley, and a touch of paprika.
💡 Chef's Tips
Use Yukon Gold potatoes rather than Russets for a naturally creamier, more buttery texture. Never use a blender or food processor for the potatoes; the high speed breaks the starch granules and results in a gluey, sticky mess. For a milder garlic flavor, you can blanch the garlic cloves in boiling water for 2 minutes before crushing them. Skordalia is best served at room temperature; if refrigerated, let it sit out for an hour and stir in a teaspoon of warm water to loosen it back up. If you prefer the bread-based version, swap the potatoes for 4 cups of crustless stale sourdough soaked in water and squeezed dry.
🍽️ Serving Suggestions
Serve as a classic accompaniment to 'Bakaliaros' (Fried Salt Cod) for a traditional Greek feast. Pair with warm, charred pita bread or crusty sourdough slices for a simple snack. Use it as a dip for blanched vegetables like beets, green beans, or zucchini frites. Serve alongside roasted lamb or grilled octopus to cut through the richness of the meat. Enjoy with a glass of chilled Assyrtiko or a crisp Ouzo on ice.