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.
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- 1Heat the oven to 350 degrees Fahrenheit.
- 2Put 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.
- 3Boil the potatoes until they are very tender, and drain. Let cool slightly.
- 4Puree the one garlic clove into a smooth paste, using a mortar and a pestle. Add a pinch of salt and place in a bowl.
- 5Cut 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.
- 6When 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.
- 7Drizzle 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.
- 8If you want a looser sauce, add some warm water or chicken stock.
- 9Serve 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.
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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
- Total Fat 54.2 g
- Saturated Fat 7.5 g
- Cholesterol 0.0 mg
- Sodium 17.5 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 5.3 g
- Sugars 2.1 g
- Protein 5.6 g