Skordalia Greek Potato and Garlic Dip
Skordalia is a popular Greek potato and garlic dip that's creamy and full of flavor. Watch the video to learn how to make this traditional dip with just a few simple ingredients.
Servings: 6 servings
Ingredients
- 3 russet potatoes
- 1 teaspoon salt
- 3 cloves garlic grated
- 1/3 cup olive oil
- 3 tablespoons lemon juice or white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and peel the potatoes. Chop them into smaller chunks and place them in a pot. Cover with water and a generous pinch of salt. Place the pot over medium high heat and bring the water to a boil. Cook the potatoes for 20 to 30 minutes, until they are cooked and fork tender.
- Drain the potatoes and let them cool for 5 minutes.
- Mix the grated garlic with olive oil, lemon juice, salt, and pepper.
- Mash the potatoes very well. Add the olive oil and garlic mixture to the potatoes. Stir until everything is fully combined and smooth.
- Transfer to a serving plate and top with more olive oil. If desired, garnish with chopped parsley and green onions.
Notes
- It's common to make homemade skordalia with russet potatoes. However, Yukon Gold or red potatoes work just as well for this recipe. Be sure to peel all potatoes before using them in the recipe.
- This Greek potato and garlic spread is meant to be very creamy, so make sure you mash the potatoes as smoothly as possible. Try to avoid lumps!
- I would also suggest giving this dish a taste test before serving to ensure you've used enough salt, pepper, and lemon juice - all of which can be adjusted as needed.
Nutrition
Calories: 194kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 587mg | Potassium: 459mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg