Skordalia

Skordalia is a classic Greek garlic dish made with potato, olive oil and vinegar. It is known for its bold flavour and firm texture and is often served as a side dish or mezze with fish, vegetables or meat.

Serves: 4
Preparation: -
Cooking: approx. 30 minutes
Total time: approx. 30 minutes

Ingredients

• 250 g floury potatoes
• 3–4 garlic cloves
• 6 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• Sea salt
• Freshly ground black pepper

Preparation

• Peel the potatoes.
• Peel the garlic.

Method

1. Peel the potatoes, cut them into evenly sized pieces and boil until tender in lightly salted water (15–20 minutes).
2. Drain and mash the potatoes until smooth.
3. Peel the garlic and crush it with a pinch of salt into a paste.
4. Mix the garlic into the warm potatoes.
5. Add the white wine vinegar.
6. Then, while stirring or mashing, gradually work in the olive oil until you have a firm, creamy skordalia.
7. Season with salt and freshly ground black pepper.
8. Serve skordalia at room temperature, as a side dish with grilled fish, vegetables, or as part of a mezze spread.