1/2 Photos of Skordalia (Potato and Garlic Dip)
bluemoon downunder's Note:
Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour.
My Private Note
Units: US | Metric
- 1Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
- 2Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
- 3Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
- 4Beat in the whole egg and season with salt and pepper.
- 5Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.
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Nutritional Facts for Skordalia (Potato and Garlic Dip)
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 343.1
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 3.7 g
- Cholesterol 26.4 mg
- Sodium 15.2 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 3.7 g
- Sugars 1.7 g
- Protein 5.1 g