Skordalia
Experience the rich and creamy flavors of traditional Greek Skordalia with this easy-to-follow recipe. Made with potatoes, olive oil, vinegar, garlic, and fresh herbs like thyme and parsley, this dish is a delightful blend of smooth textures and vibrant tastes. Perfect as a dip or side dish!
- 05 Apr 2025
- Cook time 17 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 4.42g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.81g | 13% |
| Sugar 1.70g | 2% |
| Fat | |
| Fat 30g | 36% |
| Saturated 4.25g | 14% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 5ug | 1% |
| Choline 24mg | 4% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 2.15mg | 13% |
| Vitamin B6 0.62mg | 36% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 46% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 890mg | 26% |
| Selenium, Se 0.96ug | 2% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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