📝 About This Recipe
A cornerstone of the Greek meze table, Skordalia is a bold, velvety emulsion that marries the earthiness of starchy potatoes with the sharp, exhilarating punch of fresh garlic. This traditional dip is a masterclass in texture, balanced by the fruitiness of high-quality extra virgin olive oil and the bright acidity of red wine vinegar. Whether served alongside fried fish or as a robust spread for crusty bread, it is a soul-warming Mediterranean classic that demands a seat at your next gathering.
🥗 Ingredients
The Potato Base
- 1.5 pounds Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
The Aromatics & Emulsion
- 6-8 pieces Fresh garlic cloves (peeled; use more or less depending on your heat tolerance)
- 3/4 cups Extra virgin olive oil (high quality, Greek origin preferred)
- 3 tablespoons Red wine vinegar (adjust to taste for acidity)
- 1 tablespoon Fresh lemon juice (for a bright citrus finish)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon White pepper (ground)
- 1/4 cups Potato cooking water (reserved from the pot)
For Garnish
- 4-5 pieces Kalamata olives (whole or sliced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Extra virgin olive oil (for drizzling)
- 1 pinch Smoked paprika (optional for color)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes into a large pot and cover with cold water by at least 2 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, or until they are very tender when pierced with a fork.
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3
While the potatoes cook, prepare the garlic paste. Place the garlic cloves and a pinch of salt in a mortar and pestle. Pound until a smooth, sticky paste forms. Alternatively, use a microplane or food processor, but the mortar and pestle yields the best flavor.
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4
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 and let them steam-dry for 2-3 minutes. It is crucial that excess moisture evaporates so the dip isn't gummy.
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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 perfectly smooth, lump-free texture without overworking the starch.
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7
While the potatoes are still warm, stir in the crushed garlic paste, white pepper, and 1 teaspoon of sea salt using a wooden spoon.
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8
Begin adding the extra virgin olive oil in a very slow, steady stream, whisking or stirring vigorously to emulsify the oil into the potatoes.
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9
Slowly stir in the red wine vinegar and lemon juice. The potatoes will absorb the liquid and the mixture will begin to look creamy.
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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 but is easy to scoop.
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11
Taste the dip. The garlic flavor will intensify as it sits, but you may want to add more salt or vinegar at this stage to balance the richness of the oil.
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12
Transfer the Skordalia to a serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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13
Cover and let the dip rest at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully.
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14
Just before serving, garnish with a drizzle of olive oil, a few Kalamata olives, a sprinkle of fresh parsley, and a touch of paprika if desired.
💡 Chef's Tips
Never use a blender or food processor for the potatoes; the high-speed blades break the starch granules and turn the dip into a gluey paste. If the garlic is too sharp for your palate, you can mellow it by soaking the cloves in the vinegar for 10 minutes before crushing them. Always use the best quality olive oil you can find, as its flavor is prominent in the finished dish. Skordalia is traditionally served at room temperature, but if you refrigerate it, let it sit out for 20 minutes before serving to soften the oil. For a variation, you can replace half the potatoes with soaked and squeezed stale sourdough bread for a 'Skordalia me psomi'.
🍽️ Serving Suggestions
Serve as a traditional accompaniment to 'Bakaliaros' (batter-fried salted cod). Use it as a robust dip for raw vegetables like radishes, cucumbers, and bell peppers. Spread generously on warm, grilled pita bread or toasted sourdough slices. Pair with roasted beets; the sweetness of the beets perfectly offsets the garlic's heat. Enjoy with a crisp, cold glass of Assyrtiko or a traditional Greek Ouzo on ice.