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Skordalia

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Ingredients

Adjust Servings:
1 large Russet potato, peeled and cubed
1 tablespoon kosher salt
⅓ cup blanched almonds
7 cloves garlic, peeled or more depending on how garlicky you like it
¼ cup red wine vinegar
½ cup good quality extra virgin olive oil, plus some to drizzle on top for garnish
Salt to taste
Chopped fresh parsley for garnish, optional

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Skordalia

A delicious, garlicky dip!

Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

Our favorite version uses potato, which makes it gluten free.

  • 30 minutes
  • Serves 6
  • Easy

Ingredients

Note

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Skordalia is a delicious, garlicky, dip/spread that is made with either potato or stale bread (or a combination of both) depending on what part of Greece you visit. Our cousin Rania from Greece recently informed us that skordalia is the traditional dish of the 25th of March in which Greece celebrates the feast of the Annunciation of the Virgin Mary and the national holiday of Greek Independence Day! It is traditionally served with cured and fried cod (bakaliaros). When making skordalia with stale bread, the tradition calls for a sourdough, peasant bread. Our favorite version uses potato, which makes it gluten free. In honor of the 25th of March, we’re sharing our recipe with you!

Wine Pairing: We have a perfect pairing for our skordalia! Something dry, crisp, and citrussy with hints of lime goes well with our recipe and that wine is Skouras Moschofilero. Try this pairing for an amazing experience!

Steps

1
Done

Peel and chop potato and rinse under cold water to remove excess starch.

2
Done

Place chopped, peeled potato in a pot and cover with water by at least 2 inches and bring to a boil. Once water starts to boil, add kosher salt to water and mix.

3
Done

Boil for 15 minutes, until potatoes are fork tender.

4
Done

While potatoes are boiling, prepare the garlic, almond paste. Add peeled garlic cloves, almonds and vinegar to a small food processor and pulse until you form a paste. Set aside.

5
Done

When ready, drain potatoes in a colander and rinse again. Place potatoes back in pot, off heat, and let dry and cool for a few minutes.

6
Done

Once potatoes are dry and cooled, in the same pot, mash the potatoes well until there are no lumps. (We recommend mashing by hand as the food processor makes the potatoes gummy).

7
Done

Add the almond/garlic paste and mix in. Slowly add in the olive oil, mixing after each addition, until you have a smooth texture.

8
Done

Season with salt to taste (we find additional salt isn’t necessary as the potatoes were boiled in salt).

9
Done

Place skordalia in serving dish. Drizzle with extra virgin olive oil and chopped parsley, to garnish. Serve with bakaliaros, bread or your favorite accompaniment.

Greek Sisters

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