Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Roasted Garlic Skordalia Recipe
    Lost? Site Map

    Roasted Garlic Skordalia

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    kolibri's Note:

    This is a variation of the Greek potato-garlic puree made using roasted garlics which makes the taste more mellow. It's great on toast or crusty bread, or as a dip with veggies. From One Potato, Two Potato cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 350 degrees Fahrenheit.
    2. 2
      Put unpeeled garlic on a piece of foil. Drizzle with about 1 teaspoon of the oil, season with salt and pepper. Fold the foil in to form a neat little package. Roast for about 30 minutes, until the garlic is soft but not caramelized.
    3. 3
      Boil the potatoes until they are very tender, and drain. Let cool slightly.
    4. 4
      Puree the one garlic clove into a smooth paste, using a mortar and a pestle. Add a pinch of salt and place in a bowl.
    5. 5
      Cut off the heads of the roasted garlic cloves with scissors and squeeze the pulp into the bowl. Combine with the raw garlic. Drizzle in the wonderful oil from the foil package also.
    6. 6
      When the potatoes are cool enough to handle, but still warm, peel them and add one at a time to the garlic. You can fluff them in with a fork and mix until smooth.
    7. 7
      Drizzle in the remaining olive oil a bit a time, making sure to have a smooth puree before adding more oil. Season with the lemon juice, salt and black pepper.
    8. 8
      If you want a looser sauce, add some warm water or chicken stock.
    9. 9
      Serve right away, or keep at room temperature for few hours. If you need to keep it longer than that, refrigerate but return to room temperature before serving.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Roasted Garlic Skordalia

    Serving Size: 1 (628 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 678.5
     
    Calories from Fat 488
    72%
    Total Fat 54.2 g
    83%
    Saturated Fat 7.5 g
    37%
    Cholesterol 0.0 mg
    0%
    Sodium 17.5 mg
    0%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 5.3 g
    21%
    Sugars 2.1 g
    8%
    Protein 5.6 g
    11%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes