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
How to Make Greek Skordalia - Potato Garlic Dip
Today at Joca's kitchen we show how to make Skordalia a Greek potato garlic dip traditionally made by combining crushed potatoes or purée with garlic and Olive oil serve it as a snack or appetizer with toasted pita, or served alongside roasted vegetables or meats. It's also incredibly versatile: Eat it as a dip, as a spread, or as a condiment.
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How to Make Greek Skordalia (Garlic and Potato Dip)- Gluten Free & Lactose Free
Gluten Free & Lactose Free Ingredients: 3 medium potatoes 100ml extra virgin olive oil 30ml cider vinegar 5 cloves of garlic 1/2 tbsp salt Pinch of black pepper
Fresh parsley for garnish
Skordalia recipe ( Potato and garlic dip ). Me To Mati #passionfood
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Easy Skordalia Recipe
Skordalia is a Greek dish that can serve as a dip, spread, or side dish. It comes together with olive oil, vinegar, garlic, and some sort of starch, which makes it perfect for dipping chips or spreading onto some pita bread!