1 2/3 kg Potatoes 90 g Garlic heads 4 Lemons 370 ml Olive oil 6 Black olives 3 Lemon slices Sea salt to taste Pinch of parsley This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon. Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables. Posted by Kaz Glover in Intercook
How To make Skordalia (Garlic Potato)'s Videos
Skordalia Recipe Greek Potato Garlic Dip
Skordalia is a creamy, garlicky traditional Greek dip that’s as irresistibly flavorful as it is easy to whip up. It’s a naturally vegan dip that’s just perfect to scoop up with warm pita bread or veggies for a mouthwatering appetizer.
How to Make Skordalia, the Greek Garlic Sauce
This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
Ingredients: 1 – 2 pita bread rounds dampened under the tap and squeezed dry 2 hot boiled potatoes quartered 1 cup coarsely ground walnuts 7 garlic cloves minced 1/2 - 3/4 cup/120 to 180 ml extra-virgin Greek olive oil 2 tablespoons/30 ml fresh strained lemon juice 2 tablespoons/30 ml red wine vinegar Salt and pepper Fish stock
Instructions: Check out the detailed instructions for this recipe on my site:
The ingredients for this recipe are very simple. I always get robust potatoes and fresh garlic since those are the two dominant flavors in the dish. To make the dip I use my food processor. There is enough water in the potatoes that they don’t get gluey when you process them for a short amount of time. I love this technique because mashing the potatoes by hand takes a lot of time and it doesn’t make the potatoes as smooth as I like.
Skordalia
Skordalia is a dip defined by the skorda (garlic). And we’re talking lots of garlic. Traditionally, skordalia is puréed with potatoes as the base, but it can also be made with bread, nuts, or both to add a little more texture.
So many people have asked me for this recipe over the past 44 years that I decided to teach you how I make Hellenic's famous Skordalia Recipe , a.k.a. Greek garlic sauce, except this version is gluten free and NO POTATOES!
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