Skordalia (Greek Garlic Potato Dip) recipe
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- 1 ¼ pounds russet potatoes 6 cloves garlic, sliced, or to taste 1 teaspoon kosher salt, or more to taste ½ lemon, juiced ¼ cup white wine vinegar ½ cup olive oil 1 pinch cayenne pepper 1 drizzle olive oil, or to taste 1 pinch minced fresh oregano
Nutrition Info
- 183.1 caloriescarbohydrate: 13.2 gcholesterol: : -fat: 14.2 gfiber: 1.6 gprotein: 1.6 gsaturatedFat: 2 gservingSize: -sodium: 245.7 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Skordalia (Greek Garlic Potato Dip)
Directions
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Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat, bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.