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–+ servings
bowl of Greek skordalia garnished with parsley ready for serving

Skordalia Recipe (Greek Potato and Garlic Dip)

This Skordalia recipe packs a punch and is the best Greek potato and garlic dip, creamy and bold, perfect with pita bread or a mezze platter.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dips
Cuisine Greek
Servings 6 servings
Calories 369 kcal

Ingredients
  

Potatoes

  • 750 grams Potatoes peeled and quartered
  • 1 teaspoon Salt for cooking potatoes

Rest of Ingredients

  • 6 Garlic cloves cleaned and sliced
  • 1 teaspoon Salt for crushing garlic
  • ½ Lemon juice
  • 60 grams White wine vinegar
  • ¼ teaspoon Black pepper
  • 180 grams Olive oil

Instructions
 

Prepare the Potatoes

  • Place the peeled and quartered potatoes in a pot of water and add your salt.
  • Bring to a boil and cook for 15–30 minutes, or until very soft and fork-tender.
  • Drain the potatoes well (save a little water just in case), transfer them to a mixing bowl, and mash until smooth.
  • Let the mashed potatoes cool for 2–3 minutes to release steam.

Make the Garlic Paste and Assemble

  • Crush the garlic cloves along with the salt in a pestle and mortar until a smooth paste forms.
  • Add the garlic paste, lemon juice, white wine vinegar, and black pepper to the mashed potatoes. Start mixing the ingredients with a whisk until well combined.
  • Gradually drizzle in the olive oil, whisking continuously as you go, until the mixture is smooth and creamy.
  • Taste and adjust the seasoning. At this point, if you feel like the skordalia is a little too thick, you can add a splash of the reserved potato water to thin it out.
  • Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley or fresh oregano.

Notes

  1. Cooling the Potatoes: Do not add the garlic paste immediately after mashing the potatoes. It’s important to let the heat escape for a few minutes first to prevent the garlic from losing its bold flavour due to excessive heat.
  2. Smoother Texture: For a velvety, luxurious consistency, pass the skordalia through a strainer after mashing. Use a large metal spoon to press the mixture through the strainer. This step takes a few minutes but makes a big difference if you want it smoother.
  3. Garlic Paste Tip: Always use a pestle and mortar to crush the garlic for this recipe. A food processor won’t achieve the same paste-like texture needed. If you prefer, you can transfer the garlic paste to a food processor after it’s made to combine it with the other ingredients.

Nutrition

Calories: 369kcalCarbohydrates: 23gProtein: 3gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 785mgPotassium: 546mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 27mgCalcium: 22mgIron: 1mg
Keyword greek potato and garlic dip, skordalia, skordalia recipe, skorthalia
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