Before you cook
Background Recipe story & origin
Skordalia is Greek garlic potato dip, one of the cuisine's most pungent preparations. The name derives from 'skordo' (garlic). The dish has ancient roots - garlic sauces appear in Byzantine texts - though potato versions date to potatoes' introduction in the 18th-19th centuries. Traditional skordalia combines mashed potatoes with raw garlic (substantial amounts), olive oil, vinegar or lemon juice, and sometimes almonds or bread instead of potatoes. The texture should be smooth and silky, the garlic assertive but not harsh (soaking in water mellows it). Skordalia accompanies fried fish, beets, or vegetables, its richness balancing lighter dishes. The dip represents Greek meze culture and the Mediterranean's embrace of garlic. Proper skordalia is laboriously smooth - hand-mashing or food mill preferred over food processors, which can make potatoes gluey.
Before you start Equipment you'll need
- blender — Provides power for blending potatoes and garlic into smooth silky dip consistency
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Cook the potatoes
Boil 1 lb Yukon Gold potatoes until very tender. Drain well and let steam dry 5 minutes.
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Blend the base
While potatoes are still warm, add to food processor with 4-6 garlic cloves (to taste), 1/2 cup blan...
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Emulsify the sauce
With motor running, slowly drizzle in 1/2 cup olive oil, then 2 tbsp lemon juice and 1 tbsp red wine...
Prep Get set first
About 10 min of prep
- Prepare blender
This recipe takes about 20 minutes total.
Ingredients
Instructions
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Cook the potatoes
Boil 1 lb Yukon Gold potatoes until very tender. Drain well and let steam dry 5 minutes.
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Blend the base
While potatoes are still warm, add to food processor with 4-6 garlic cloves (to taste), 1/2 cup blanched almonds, and salt. Process until smooth.
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Emulsify the sauce
With motor running, slowly drizzle in 1/2 cup olive oil, then 2 tbsp lemon juice and 1 tbsp red wine vinegar. Process until smooth and creamy. Taste and adjust garlic, lemon, salt.
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Serve with bread
Spread on a plate, drizzle with olive oil. Serve with fried fish, beets, or bread.