Skordalia: a Greek potato and garlic sauce, served as an appetizing dip or spread for bread or… as a side sauce for fried fish!
I made a skordalia before but I have to admit that this easy looking recipe bit me in the *ss a couple of times. My Greek recipe cookbook asked for 10 garlic cloves for the same amount of potatoes as in the recipe below.
I think that my neighbours are still talking about it.
Now I know the amount of garlic I like in it. And I also prefer to poach the raw garlic first, just to remove the sharpest flavor.
But the most important ingredient is: floury potatoes. If you use waxy ones, you will end up with a mouthful of potato glue. That’s also a mistake I used to make, use the wrong type of potatoes.
So I finally managed to prepare a good skordalia with a little help from my Greek friends Panos and Mirella from Athens over at www.littlecookingtips.com.
Skordalia (Greek Potato & Garlic Dip)
In Greece you can also find skordalia with bread instead of potatoes.
Remove the crusts, soak the bread in water for a couple of minutes, squeeze it out well and then add the remaining ingredients. I personally prefer the potato version. The bread version can sometimes be a little ‘grainy’ and if you’re using old(er) bread you taste that pretty well.
Skordalia is traditionally served as an appetizing dip or spread for bread or as a side sauce for fried fish. Love that combination. I served it once with a fantastic fried whiting. This time I spread it of some bread, sprinkled with pepper and olive oil and some black olives and capers.
Do you love Greek dips?
Then also check out my version of taramasalata, a fish roe dip!
- 1 lb floury potatoes (450 g)
- 4 medium garlic cloves
- good quality olive oil
- 1 bay leaf
- Rinse the potatoes but don’t peel them. Fill a pan with cold water, add the potatoes and place it over high heat.
- Cook the potatoes until tender and then drain them. Let them cool a bit. Peel the potatoes while still warm and then chop them up into small bits.
- Peel and chop the garlic finely. Add them to a small saucepan together with the bay leaf and half a cup (120 ml) of water.
- Place this over medium heat and gently boil the garlic for 5 to 6 minutes. Then add a little splash of olive oil and a pinch of pepper and salt.
- Take the garlic off the heat and remove the bay leaf. Let it cool a little. Then pour the garlic and water in a high cup and blend it with a stick mixer until you get a milky liquid.
- Add the chopped potatoes back to the pan you boiled them in and mash them up.
- Then little by little pour in the garlic milk and keep on mashing the potatoes more and more.
- You can also use a stick mixer and blend the potatoes into a puree.
- Once you have added all of the garlic milk add a splash of olive oil and a pinch of pepper and salt.
- Stir the skordalia well until it is super smooth and creamy.
- Check the seasoning and add extra pepper, salt or olive oil to taste if necessary. Scoop the skordalia in a large bowl and serve lukewarm.