Skordalia
Skordalia is a smooth and creamy Greek dip made from mashed potatoes, garlic, and olive oil, highlighted by the fresh flavors of thyme and parsley. This versatile dish can be enjoyed with bread, fish, or vegetables, making it a delicious addition to any meal.
Cook time 17 min
Prep time 15 min
Ingredients:
4 potatoes1/2 cup olive oil
2 tbsp vinegar
2 garlic cloves
1 tbsp fresh thyme
1 tbsp fresh parsley
Skordalia is a traditional Greek dish known for its rich, garlicky flavor and smooth, creamy texture. This versatile dip or spread, often served with fish, vegetables, or bread, is perfect for any occasion. Let's dive into the recipe for making an authentic Skordalia at home.
Instructions:
- Peel and wash the potatoes.
- Peel the garlic cloves.
- Wash and finely chop the fresh thyme and parsley.
- Place the peeled potatoes in a large pot and cover them with cold water.
- Add a pinch of salt to the water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat and simmer the potatoes for about 15-20 minutes or until they are tender when pierced with a fork.
- While the potatoes are boiling, finely mince the garlic cloves.
- Place the minced garlic in a small bowl, add the vinegar, and let it sit for a few minutes to mellow out the raw garlic's intensity.
- Drain the boiled potatoes and allow them to cool slightly.
- Pass the potatoes through a potato ricer or mash them until smooth. Ensure there are no lumps for a creamy texture.
- Add the garlic-vinegar mixture to the mashed potatoes and mix well.
- Slowly drizzle in the olive oil while continuing to mix until the oil is fully incorporated and the mixture is smooth.
- Add the chopped thyme and parsley, and mix until evenly distributed.
- Taste the skordalia and adjust the seasoning with salt as needed.
- If the mixture is too thick, you can add a little bit of water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the skordalia to a serving bowl.
- Garnish with additional fresh parsley or a drizzle of olive oil if desired.
- Serve the skordalia as a dip with fresh bread, pita, or as a side dish to complement grilled meats or vegetables.
Cooking Skordalia at home is a delightful experience that brings a touch of Greek tradition to your kitchen. By following these steps and tips, you can create a delicious and creamy dip that pairs perfectly with a variety of dishes. Enjoy your homemade Skordalia with friends and family!
Skordalia FAQ:
The potatoes should be boiled for about 15-20 minutes until they are tender when pierced with a fork. Make sure to check them towards the end of the cooking time to prevent overcooking.
If the Skordalia mixture is too thick, you can add a little water, one tablespoon at a time, until you achieve your desired consistency. Mix well after each addition to ensure it blends smoothly.
Yes, you can prepare Skordalia in advance. Store it in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the texture may thicken.
While various potatoes can be used, starchy potatoes like Russets or Yukon Golds are ideal for a creamy texture. Avoid waxy potatoes as they may not mash as smoothly.
For a lower-carb alternative, you can use cauliflower. Steam the cauliflower florets until tender, then mash and mix them with the garlic, olive oil, and vinegar in the same way as the potatoes.
Tips:
- Use starchy potatoes like Russets or Yukon Golds for a creamier texture.
- Make sure to finely mince or grate the garlic to ensure an even flavor distribution throughout the mixture.
- If you prefer a smoother consistency, use a food processor or blender to combine the ingredients.
- Adjust the amount of garlic and vinegar according to your taste preference to balance the flavors.
- Allow the Skordalia to rest for at least an hour in the refrigerator before serving to let the flavors meld together.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 4.42g
Carbohydrates 36g
Fiber 4.81g
Sugar 1.70g
Fat 30g
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