Skordalia: Greek Garlic and Potato Dip Recipe
Skordalia is a traditional Greek garlic and potato dip known for its creamy texture and bold flavors. This recipe combines fluffy gold potatoes with aromatic garlic, tangy lemon juice, and rich extra virgin olive oil, creating a versatile dip perfect for serving with bread, vegetables, or grilled meats. Garnished with fresh green onion, parsley, and lemon zest, it offers a vibrant touch to any Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dip
- Method: Blending
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Potatoes and Prep
- 1 lb gold potatoes, peeled and cubed
- Kosher salt, to taste
Nuts and Garlic
- 3 ounces blanched almonds or shelled walnuts
- 3 to 6 garlic cloves or roasted garlic
Flavors and Garnish
- 1/4 cup plus 2 tbsp fresh lemon juice
- 3/4 cup Greek extra virgin olive oil, more for later
- 1 green onion, trimmed and thinly sliced (for garnish)
- Fresh chopped parsley (for garnish)
- Zest of 1 lemon (for garnish)
Instructions
- Prepare the Potatoes: Place the peeled and cubed gold potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes well.
- Prepare the Garlic and Nuts: While the potatoes are cooking, toast the blanched almonds or walnuts lightly in a dry skillet until fragrant. Meanwhile, peel and roughly chop the garlic cloves. For a milder flavor, you can use roasted garlic instead.
- Blend the Base: Combine the toasted nuts and garlic cloves in a food processor or blender. Pulse until finely ground. Add the fresh lemon juice and a pinch of kosher salt and blend again until smooth.
- Incorporate Potatoes and Olive Oil: Add the drained potatoes to the food processor. Pulse until smooth and creamy. With the processor running, slowly drizzle in the Greek extra virgin olive oil to create a silky, emulsified dip. Add more olive oil if needed to adjust the consistency.
- Adjust Seasoning: Taste the skordalia and adjust salt and lemon juice according to your preference for balance and brightness.
- Garnish and Serve: Transfer the skordalia to a serving bowl. Garnish with thinly sliced green onion, fresh chopped parsley, and lemon zest to add freshness and color. Serve immediately or chilled with fresh bread, vegetables, or grilled dishes.
Notes
- Cook’s Tip #1: Use gold potatoes for their creamy texture and natural sweetness.
- Cook’s Tip #2: Roasting garlic mellows its pungency, resulting in a smoother dip.
- Adjust garlic quantity to taste depending on your preference for pungency.
- Use high-quality Greek extra virgin olive oil for authentic flavor.
- Skordalia can be made a day ahead and stored in the refrigerator to develop flavors.
