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.
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)
- 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.
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.
SKORDALIA - Greek Garlic And Potato Dip
- 500 grams (17.6 ounce) potatoes such as Russets or Yukon Gold cut into 4 cm (1,5-inch) pieces
- 30 grams (5 medium) garlic cloves
- 90 grams (⅓cup + 2 tablespoons) extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons fresh lemon juice
- sea salt or kosher salt
- ground pepper
- Pulse garlic together with half the olive oil in a small food processor or use a pestle and mortar to mash the garlic and then gradually add olive oil to it until it turns into a paste.
- Add potatoes to a small cooking pot and cover with water. Season with sea salt (or kosher salt).
- Bring to a boil and then reduce to a simmer.
- Cook until potatoes fall off the fork when you try to hold them up.
- Transfer potatoes using a slotted spoon to a large mixing bowl. Keep the water they've boiled in aside.
- Mash the potatoes using either a potato masher or an electric mixer.
- Add the garlic paste to the potatoes, the remaining olive oil, the vinegar, and the lemon juice.
- If you want to make the Skordalia less thick add some of the potato water to it.
- Serve warm or let it reach room temperature for a couple of hours before serving for the flavors to blend together.
- Serve with Greek olives and some rustic bread.