SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORDALIA (GREEK GARLIC-POTATO SPREAD)
Skordalia (Greek Garlic-Potato Spread) is a wonderful dish that is traditionally served as a meze with either roasted beets or pita bread but can also be served as an appetizer or side dish.
Provided by Amy Nash
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
- In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
- Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
- Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.
Nutrition Facts : Calories 344 kcal, Carbohydrate 22 g, Protein 7 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 447 mg, Fiber 3 g, Sugar 6 g, Fat 26 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
GREEK GARLIC POTATO DIP (SKORDALIA)
Steps:
- 1. Preheat the oven to 350°F oven.
- 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
- 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
- 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
- 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.
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SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
From mygreekdish.com
4.8/5 (581)Total Time 40 minsCategory DipsCalories 215 per serving
- To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
- In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
- When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
- If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
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