Skordalia is a robust and flavorful Greek dip that combines the comforting textures of potatoes or bread with the bold punch of garlic. This traditional dish is made by blending boiled potatoes or soaked bread with a generous amount of minced garlic, olive oil, and vinegar or lemon juice to create a smooth, creamy consistency. The result is a rich, hearty, refreshing, garlicky spread.
Skordalia is typically served as an accompaniment to various dishes, such as fried fish, boiled vegetables, or beets, adding a creamy and tangy contrast to the main components. It’s also a staple at Greek feasts and can be enjoyed with pita bread or fresh vegetables as a dip. Skordalia is beloved not only for its intense flavor but also for its versatility and simplicity, offering a true taste of Greek culinary tradition that is both satisfying and memorable.
AuthorJulia ForesekCategoryAppetizers & Starters, Greek, VegetarianDifficultyBeginnerCook the Potatoes:
Place the peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Let them sit for a few minutes to evaporate any excess moisture.
Prepare the Garlic:
While the potatoes are cooking, mince the garlic. You can also use a mortar and pestle to crush the garlic with a pinch of salt to create a smooth paste.
Make the Skordalia:
In a large mixing bowl, mash the hot potatoes until smooth. You can use a potato masher or a ricer for a smoother texture.
Gradually add the minced garlic, olive oil, and lemon juice (or vinegar) while continuously mixing. The mixture should become creamy and well-blended. Adjust the amount of garlic, lemon juice, and olive oil to taste.
Season with salt and pepper to taste.
Serve:
Transfer the skordalia to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped parsley if desired.
Serve warm or at room temperature.
Ingredients
Directions
Cook the Potatoes:
Place the peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Let them sit for a few minutes to evaporate any excess moisture.
Prepare the Garlic:
While the potatoes are cooking, mince the garlic. You can also use a mortar and pestle to crush the garlic with a pinch of salt to create a smooth paste.
Make the Skordalia:
In a large mixing bowl, mash the hot potatoes until smooth. You can use a potato masher or a ricer for a smoother texture.
Gradually add the minced garlic, olive oil, and lemon juice (or vinegar) while continuously mixing. The mixture should become creamy and well-blended. Adjust the amount of garlic, lemon juice, and olive oil to taste.
Season with salt and pepper to taste.
Serve:
Transfer the skordalia to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped parsley if desired.
Serve warm or at room temperature.
Serving Suggestions:
Skordalia pairs well with fried fish, grilled vegetables, or pita bread and fresh vegetables as a dip. It’s a versatile spread that can complement roasted meats or be part of a larger Greek meze platter.
Beverage Pairing:
- Dry White Wine: A crisp and refreshing white wine like Assyrtiko or Sauvignon Blanc complements skordalia’s garlicky, tangy flavors.
- Sparkling Water: A chilled glass of sparkling water with a slice of lemon or lime helps balance the rich flavors and cleanse the palate.
