Meze & starters
Skordalia: Greek potato and garlic dip
Skordalia: Greek potato and garlic dip. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
A bold, velvety dip with fresh acidity and olive oil. This home version uses floury potatoes and works beautifully on a meze table. The quantities make six small servings.
LET’S COOK
Ingredients & method
Total time, including resting: 40 min
- Preparation
- 15 min
- Cooking
- 25 min
- Resting / cooling
- 0 min
- Servings
- 6
Step by step
Boil the potatoes in salted water until very tender, about 20–25 minutes. Reserve some cooking water.
Drain and let steam escape for two minutes. Mash by hand while warm.
Crush the garlic to a fine paste and fold into the potatoes.
Gradually stir in the oil, alternating with vinegar, lemon juice and a little warm cooking water until soft and creamy.
Adjust salt and acidity. Serve warm or cooled, as preferred.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Do not blend the potatoes: the dip may become gluey. Add garlic gradually if you prefer a gentler flavour; it develops over time. Cool leftovers promptly and refrigerate.
Serving ideas
Serve with pita, vegetables or fish. Regular pita contains gluten; vinegar may contain sulphites, depending on its label.
