📝 About This Recipe
A cornerstone of the Greek meze table, Skordalia is a bold, velvety emulsion that celebrates the pungent heat of fresh garlic and the silky texture of whipped potatoes. This authentic recipe balances the bite of raw garlic with high-quality extra virgin olive oil and the bright acidity of red wine vinegar. It is a soul-warming, versatile dip that transforms simple ingredients into a luxurious culinary experience.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into uniform 2-inch chunks)
- 1 tablespoon Kosher Salt (for the boiling water)
The Aromatics & Emulsion
- 6-8 pieces Fresh Garlic Cloves (peeled and germ removed for a smoother flavor)
- 3/4 cup Extra Virgin Olive Oil (use a high-quality, robust Greek oil)
- 3 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 tablespoon Fresh Lemon Juice (adds a bright top note)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
- 1/4 cup Potato Cooking Water (reserved from the pot)
Garnish & Finishing
- 4-5 pieces Kalamata Olives (whole or sliced)
- 1 sprig Fresh Parsley (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 tablespoon Toasted Walnuts (crushed, optional for texture)
👨🍳 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 kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and fall apart when pierced with a fork.
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3
While the potatoes cook, prepare the garlic paste. Using a mortar and pestle, crush the garlic cloves with a pinch of sea salt until a smooth, sticky paste forms.
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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 and let them steam-dry for 2-3 minutes. Excess moisture is the enemy of a good emulsion.
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6
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl. This ensures a perfectly smooth texture without making the potatoes gummy.
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7
While the riced potatoes are still warm, stir in the crushed garlic paste, white pepper, and red wine vinegar using a wooden spoon.
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8
Begin adding the extra virgin olive oil in a very slow, steady stream. Stir vigorously and constantly to emulsify the oil into the potato base.
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9
Incorporate the lemon juice. If the mixture feels too thick or heavy, add the reserved potato water one tablespoon at a time until the desired 'dip' consistency is reached.
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10
Taste the Skordalia. The garlic flavor will intensify as it sits, but ensure there is enough salt and vinegar to balance the richness of the oil.
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11
Transfer the mixture to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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12
Allow the dip to rest at room temperature for at least 30 minutes before serving to let the flavors marry.
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13
Just before serving, garnish with a generous drizzle of olive oil, a sprinkle of fresh parsley, and a few Kalamata olives.
💡 Chef's Tips
Use Yukon Gold potatoes for the creamiest results; Russets can be too floury, and red potatoes too waxy. Never use a food processor or blender for the potatoes, as the high-speed blades break the starch cells and turn the dip into a gluey paste. For a milder garlic flavor, you can blanch the garlic cloves in boiling water for 2 minutes before crushing them. If you prefer the walnut-based version of Skordalia, you can replace half the potatoes with 1 cup of finely ground walnuts and a slice of soaked sourdough bread. Always serve Skordalia at room temperature; refrigeration firms up the olive oil and mutes the complex flavors.
🍽️ Serving Suggestions
Traditionally served with 'Bakaliaros' (batter-fried salt cod) for the ultimate Greek feast. Pairs beautifully with roasted beets; the earthy sweetness of the beets cuts through the sharp garlic. Use it as a robust dip for warm, charred pita bread or crisp cucumber slices. Serve alongside grilled lamb chops or roasted chicken as a flavorful alternative to mashed potatoes. Pairs excellently with a crisp, high-acidity Greek white wine like Assyrtiko from Santorini.