Skordalia

Skordalia (Greek Garlic and Potato Dip)

A thick, pungent Greek garlic dip made by beating olive oil into mashed potato until smooth and emulsified. Served as a meze with bread, or alongside fried fish, boiled beetroot and vegetables.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) floury potatoes, such as Russet or Maris Piper, peeled and cut into chunks
• •6-8 cloves garlic, peeled; use fewer for a milder dip
• •1 tsp fine sea salt, plus more to taste
• •120 ml (½ cup) extra-virgin olive oil, good quality, as this is the main flavour after garlic
• •30 ml (2 tbsp) red wine vinegar, or lemon juice
• •30 ml (2 tbsp) cold water, or potato cooking water, to loosen
• •30 g (¼ cup) blanched almonds, optional; traditional in some versions, pounded to a paste with the garlic

Steps

1. 1 Boil the potato chunks in well-salted water until completely tender when pierced with a knife, 15-20 minutes. Drain well and let steam dry for 2 minutes.
2. 2 While the potatoes cook, pound the garlic with the salt (and the almonds, if using) in a mortar and pestle to a smooth paste. Alternatively, mince finely with a knife and work with the salt into a paste on a board.
3. 3 Pass the hot, drained potatoes through a ricer or fine sieve into a bowl - do not use a food processor, which will turn them gluey.
4. 4 Add the garlic paste to the hot potatoes and beat with a wooden spoon until combined.
5. 5 Add the olive oil a spoonful at a time, beating hard after each addition, until the mixture is smooth, thick and pale - like a stiff mayonnaise. This takes 5-8 minutes by hand.
6. 6 Beat in the red wine vinegar and enough cold water to loosen to a thick, spoonable consistency that holds its shape on a plate.
7. 7 Taste and adjust salt and vinegar. The garlic flavour should be assertive.
8. 8 Cover the surface with cling film (to stop a skin forming) and rest for at least 20 minutes before serving so the garlic mellows slightly.
9. 9 Serve at room temperature with crusty bread, or alongside fried fish, boiled beetroot or steamed vegetables. Leftovers keep, covered, refrigerated, for up to 2 days; the garlic will sharpen with age.