SKORDALIA- Greek Garlic And Potato Dip (2024)

How much garlic can you handle? If you answered a lot you may proceed! Because this traditional Greek dip recipe contains a good amount of it. This is what makes Skordalia dip so appetizing and healthy too!

Greek Skordalia or Skorthalia recipe, dates back to Ancient Greece. Back then it was made with ground nuts and olive oil because potatoes didn't exist in Europe yet. Today we still make a version of Skordalia with bread and walnuts (which I will be sharing with you soon) though the most popular version is potato Skordalia.

What Is Skordalia

Skordalia basically means garlic sauce. Whether it's made with potatoes, bread, nuts, or just olive oil. So it's a very strong garlicky dip with lots of extra virgin olive oil. It's not a runny sauce it's more like a spreadable dip. Though you can make it as firm or saucy as you like.

Skordalia is not just served as a Greek spread for bread but also as a side dish instead of potatoes. Since it's actually a mashed potato dip.

Skordalia Ingredients

For this Skordalia recipe, you need just 5 ingredients. Potatoes, garlic, extra virgin olive oil, lemon, and red wine vinegar.

• Type Of Potatoes: Use potatoes that are good for mashing such as Yukon Gold and Russets.
• Garlic: You can use dry white garlic cloves or the bulbs of fresh garlic (green garlic) if it's in season. If you are near nature you can forage and use wild garlic.
• Olive Oil Type: Extra virgin, please! It's the second ingredient after garlic that flavors this dip, so its quality is important.
• Lemon: Just a small amount of fresh lemon juice.
• Red Wine Vinegar: If it's too strong for you, use apple cider vinegar instead.

How To Make Skordalia

This Greek potato dip traditionally is made using a big pestle and mortar. That's how my grandmother still makes Skordalia. But since the tool she is using is actually a relic (wooden, handmade, and pretty big) and since I don't have her muscles, I prefer making it the modern way, as most people do now. By using either a potato masher or an electric mixer.

My favorite is option number two because you always get a very fluffy and airy potato mash. For more proof on that point check out my Greek yogurt mashed potatoes.

So to make Skordalia first you need to mash the garlic. To do this you can use a small pestle and mortar to mash the garlic cloves, adding gradually some olive oil to it. Until it turns into a creamy paste. Or use a small food processor and pulse the garlic together with olive oil.

Then depending on the method you are using (potato masher or electric mixer) combine the garlic paste with the mashed potatoes. And then finish off by mixing in the red wine vinegar and lemon juice.

Looking For More Greek Dips?

• Tzatziki - As Made In Greece
• Greek Eggplant Dip (Melitzonosalata)
• Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
• Tarama Dip (Carp Roe Dip)

QUICK TIPS

• Cut potatoes into bite-sized pieces (the smaller the size the better they cook). = Mashed potatoes without lumps!
• Season the boiling water with sea salt (or kosher salt). Potatoes absorb salt better while they cook. = More flavorful mashed potatoes.
• Let the garlic cool off for a while. Mash it together with the olive oil and leave it for 6-8 hours. When garlic is crushed and left for a while allicin is formed one of the most healthy and disease-fighting compounds of garlic. = more health benefits + garlic won't burn as much.

Serve With

Want a few good suggestions on what to eat with Skordalia? Apart from the obvious like bread, pita bread, etc., this garlic potato dip goes great with fried fish. In fact, we have a traditional Greek dish of pan-fried cod that we serve with Skordalia. It's the Greek version of fish and chips (though it's actually fish and mashed potatoes).

Apart from cod serve it with any pan-fried fish you can think of. Even fried calamari is a perfect side for Skordalia. And also other seafood that isn't fried but grilled or marinated for example Marinated Greek Octopus in vinegar, or Grilled Squid.

Recipe

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