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    You are in: Home / Greek / Skordalia - Garlic-Potato Sauce Recipe
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    Skordalia - Garlic-Potato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    ThatSouthernBelle's Note:

    A Greek meze to serve with roasted or marinated veggies, fried fish or even pita bread. From the cookbook, "The Best of Casual Mediterranean Cooking - Taverna" by Joyce Goldstein.

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    Serves: 6



    Units: US | Metric


    1. 1
      If using the nuts, preheat the oven to 350°F Spread the nuts on a baking sheet and place in the oven until toasted and fragrant (8-10 minutes). Remove from the oven, let cool and chop. Set aside.
    2. 2
      Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.
    3. 3
      In a mortar, combine the garlic with a little sea salt and mash with a pestle until pureed. You should have about 2 tablespoons of pureed garlic.
    4. 4
      Stir the garlic into the potatoes and, using a fork, beat in 1 tablespoon of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with a the metal blade. With the motor running, gradually add the remaining 2 tablespoons vinegar, lemon juice and olive oil (and nuts if using.) Season to taste with more vinegar if needed, and salt and pepper.
    5. 5
      Transfer to a bowl and serve. If refrigerating, bring to room temperature before serving.

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    Nutritional Facts for Skordalia - Garlic-Potato Sauce

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.4
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 3.7 g
    Cholesterol 0.0 mg
    Sodium 5.8 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 1.7 g
    Sugars 0.8 g
    Protein 1.8 g

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