Description
This easy Skordalia recipe is a classic Greek garlic dip made with potatoes, garlic, lemon juice, and olive oil. It’s creamy, flavorful, and perfect as a condiment or dip for pita bread, fried fish, or roasted vegetables. The recipe balances pungent garlic with the smoothness of potatoes and the brightness of lemon, creating a versatile and traditional Mediterranean appetizer.
Ingredients
Scale
Potato Base
- 2 large russet or Yukon gold potatoes, peeled and cut into 2–3 inch pieces
Garlic Mixture
- 4–6 cloves garlic, minced (adjust to taste)
- ¼ cup fresh lemon juice (or white wine vinegar)
Other
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Potatoes: Place peeled and cut potatoes in a pot of cold salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes, reserving some cooking water, and let them cool slightly.
- Prepare the Garlic Mixture: In a food processor, combine the minced garlic and fresh lemon juice. Process until the garlic is finely puréed. Let the mixture sit for a few minutes to mellow the sharp pungency of the garlic.
- Blend the Ingredients: Add the cooked potatoes to the food processor with the garlic mixture. Pulse to combine, gradually adding the olive oil in a steady stream while processing until the mixture is smooth. If the mixture is too thick, add reserved potato cooking water one tablespoon at a time until desired consistency is achieved.
- Season and Serve: Season the skordalia with salt and freshly ground black pepper to taste. Transfer to a serving bowl, drizzle with a little olive oil, and garnish with chopped fresh parsley if desired. Serve at room temperature or chilled alongside pita bread, fried fish, or roasted vegetables.
Notes
- Adjust garlic quantity to taste; Skordalia is meant to have a robust garlic flavor.
- Use lemon juice or white wine vinegar depending on your taste preference for acidity.
- Reserve some potato cooking water to adjust the dip’s consistency as needed.
- Skordalia can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for best flavor.
