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Cook Time
30 mins

A potato-based Greek dip

Course: Appetizer
Cuisine: Greek
Keyword: healthy, potatoes, dip, appetizer, garlic
Servings: 4
Author: Rapti B
  • 500 grams Potatoes
  • 5 cloves Garlic
  • 140 millilitre Olive oil
  • 2 tablespoons Lemon juice
  • 80 grams Roasted almonds (crushed)
  • Salt (to taste)
  • Black pepper powder (to taste)
  1. Fill a big pan/boiler with water, add a few spoons of salt and place on low flame. Scrub and wash the potatoes. Slice them into halves and dunk in the salted water. Let them cook. While the potatoes and hot water do their thing, make the seasoning.
  2. Roughly mince the garlic cloves and place them in a mixer. Add a pinch of salt and then crush the garlic into a fine paste; or as fine as you can. You can also use a mortar pestle for this, I did. The idea is to ensure the garlic’s flavour and oils are released*. Set aside.
  3. In another bowl, whisk together the olive oil and lemon juice and keep ready.
  4. Once the potatoes are cooked, strain and allow them to cool enough for you to peel them. But don’t let the potatoes go cold. They need to be between ‘not burning hot’ but ‘not yet warm’ to facilitate mashing. Then use the masher to squash and pummel the potatoes to turn them into a puree*.
  5. Add the garlic paste. Mix well.
  6. Gradually add the lemon juice-oil mix, whisking till the potato mixture has a silky consistency. Adjust salt and pepper to your taste. Your skordalia is ready.
  7. Pour this dip into a bowl or a small plate, drizzle with olive oil, sprinkle the crushed nuts and serve with warm pita bread, lavash or chips. This could also be a perfect side with your grilled/sautéed vegetables.
Recipe Notes
  • * If you don’t have a potato masher, throw the potatoes in a mixer grinder to turn them into a pulp. Then run the potato pulp through a sieve with the back of a spoon. Laborious but gets the job done.
  • You can increase the amount of garlic if you like pungent. But you might want to keep the mouth freshener handy then! 
  • Use the leftover lemon juice-olive oil mix, if any, as salad dressing.
  • You can store this dip in the refrigerator for a day. To adjust the consistency, bring the cold dip to room temperature. Add hot water and whisk the skordalia back into the silky consistency.