Greek
Skordalia
A traditional Greek garlic and potato skordalia, pounded smooth with olive oil and red wine vinegar. It is sharp, velvety, and best served with fried fish, boiled beets, or warm bread.
Ingredients
- Floury potatoes, peeled and cut into chunks300g
- Garlic cloves, peeled3
- Extra-virgin olive oil60ml
- Red wine vinegar1 1/2 tbsp
- Fine sea salt3/4 tsp, plus more for boiling
- Potato cooking water2-4 tbsp, as needed
- Fresh lemon juice1 tsp, optional
Method
- Place the potatoes in a saucepan, cover with cold water, season generously with salt, and bring to a boil.
- Simmer for 15-20 minutes, until the potatoes are completely tender, then reserve a little cooking water and drain well.
- While the potatoes cook, pound the garlic with the fine sea salt in a mortar until it becomes a smooth paste.
- Pass the hot potatoes through a ricer or mash them very finely by hand; do not use a blender, as it can make the potatoes gluey.
- Beat the garlic paste into the warm potatoes with a wooden spoon.
- Add the olive oil a little at a time, beating continuously so the skordalia becomes glossy and thick.
- Beat in the red wine vinegar, then loosen with 2-4 tablespoons of warm potato cooking water until soft, smooth, and spoonable.
- Taste and adjust with more salt, vinegar, or a little lemon juice if desired, then let stand for 10 minutes before serving at room temperature.
Common questions
Can I substitute another potato if I don’t have floury potatoes for skordalia?
Yes, use any high-starch potato such as Russet, Maris Piper, or King Edward. Avoid waxy potatoes; they stay dense and can turn the skordalia heavy or sticky instead of light and fluffy.
How long does skordalia take to make from start to finish?
Plan on about 30–40 minutes total. Boiling the potatoes takes 15–20 minutes, then mashing, beating in the garlic and oil, and adjusting the texture usually takes another 10–15 minutes.
What are the most common mistakes when making skordalia?
The biggest mistakes are overmixing the potatoes, which makes them gluey, and adding the oil too quickly, which can split the texture. Also avoid under-salting and using cold potatoes, which won’t absorb the garlic and oil well.
How should I store leftover skordalia, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 3 days. It will thicken as it chills, so stir in a little water, lemon juice, or olive oil before serving to loosen it again.
What’s the best way to serve skordalia?
Serve it at room temperature after resting about 10 minutes. It’s excellent as a dip or spread with bread, or alongside fried fish, vegetables, beets, or grilled seafood. A final drizzle of olive oil on top is traditional.