Traditional and easy recipe perfect for a mezze platter or serve alongside grilled meats and vegetables.
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Greek Garlic Potato Dip (Skordalia)
Prep Time: 10 minutes
Boiling Time: 15+ minutes
Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.
INGREDIENTS
800g white potatoes, peeled
4 fresh garlic cloves, chopped
½ cup (125ml) freshly squeezed lemon juice
½ cup (125ml) olive oil
1 ½ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons cold water
To Garnish:
Extra virgin olive oil
Parsley, finely chopped
Paprika
To Serve:
Pita bread, gluten-free
Vegetable sticks (carrot, celery, cucumber, capsicum)
Or as part of main meal with (chicken, lamb, vegetables etc)
Or pair with Snake / Green Beans
INSTRUCTIONS
1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).
2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.
3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.
4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE.
More details
https://www.createcookshare.com/single-post/greek-garlic-potato-dip-skordalia
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Should skordalia be served hot or cold?
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