SKORDALIA - Greek Garlic And Potato Dip
Skordalia is a healthy Greek raw garlic and potato dip with lots of extra virgin olive oil, lemon, and vinegar.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Keyword: dairy-free, gluten-free, healthy
Servings: 4
Calories: 308kcal
- 500 grams (17.6 ounce) potatoes such as Russets or Yukon Gold cut into 4 cm (1,5-inch) pieces
- 30 grams (5 medium) garlic cloves
- 90 grams (⅓cup + 2 tablespoons) extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons fresh lemon juice
- sea salt or kosher salt
- ground pepper
Pulse garlic together with half the olive oil in a small food processor or use a pestle and mortar to mash the garlic and then gradually add olive oil to it until it turns into a paste.
Add potatoes to a small cooking pot and cover with water. Season with sea salt (or kosher salt).
Bring to a boil and then reduce to a simmer.
Cook until potatoes fall off the fork when you try to hold them up.
Transfer potatoes using a slotted spoon to a large mixing bowl. Keep the water they've boiled in aside.
Mash the potatoes using either a potato masher or an electric mixer.
Add the garlic paste to the potatoes, the remaining olive oil, the vinegar, and the lemon juice.
If you want to make the Skordalia less thick add some of the potato water to it.
Serve warm or let it reach room temperature for a couple of hours before serving for the flavors to blend together.
Serve with Greek olives and some rustic bread.
Serving: 1serving | Calories: 308kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 9mg | Potassium: 565mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg