Description
Skordalia is a traditional Greek garlic and potato dip known for its creamy texture and vibrant flavor. Made with boiled yellow potatoes, roasted garlic, almonds, fresh lemon juice, and olive oil, this versatile dish can be served as a dip with fresh vegetables, crusty bread, or as a flavorful accompaniment to various Mediterranean meals. The recipe balances the rich garlic and creamy potatoes with the brightness of lemon and a subtle crunch from almonds.
Ingredients
Scale
Potatoes
- 1 pound yellow potatoes
- 2 tablespoons kosher salt (for boiling)
Garlic and Almond Mixture
- 12 cloves garlic (about one head), roughly chopped
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup slivered almonds
Dressing and Garnish
- 1/2 cup + 1 teaspoon olive oil (total)
- Zest and juice of one lemon
- 1 teaspoon kosher salt (adjust for seasoning)
- Pinch of freshly ground black pepper
- Optional garnish: 1 tablespoon parsley, finely chopped
To Serve
- Cucumbers, radishes, carrots, or crusty bread
Instructions
- Boil Potatoes: Bring 6 cups of water to a boil in a large pot. Add 2 tablespoons of kosher salt and the yellow potatoes. Simmer for 10 to 20 minutes or until the potatoes are fork-tender, then drain and let cool slightly.
- Sauté Garlic and Almonds: Heat 1 tablespoon olive oil in a small frying pan over medium heat. Add the slivered almonds first and sauté for about 30 seconds until they start to release their aroma. Add the chopped garlic and sauté for another 30 seconds, then immediately remove from heat to avoid burning.
- Blend Aromatics: Transfer the sautéed garlic, almonds, lemon zest, and lemon juice into a food processor. Blend for about 1 minute until the mixture is mostly smooth and aromatic.
- Add Potatoes and Olive Oil to Blend: Add the boiled potatoes and 1/2 cup of olive oil to the food processor. Blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Season and Garnish: Transfer the skordalia to a serving bowl or plate. Drizzle with the remaining teaspoon of olive oil, and season with salt, freshly ground black pepper, and, if desired, sprinkle finely chopped parsley on top.
- Serve: Present the skordalia with a variety of fresh vegetables like cucumbers, radishes, and carrots, or with warm crusty bread for dipping. Enjoy this flavorful, creamy dip as part of your Mediterranean meal or as an appetizer.
Notes
- The garlic should be sautéed briefly to mellow the sharpness without burning.
- You can substitute slivered almonds with walnuts or hazelnuts for a different flavor profile.
- Adjust the amount of olive oil to reach your preferred consistency for the dip.
- For a vegan version, this recipe is naturally vegan, containing no animal products.
- Serve chilled or at room temperature for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
