Skordalia Greek Potato And Garlic Dip Recipes

SKORDALIA (GREEK GARLIC POTATO DIP)

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.

SKORDALIA (GREEK POTATO AND GARLIC DIP)

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.

SKORDALIA

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
• To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
• Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
• Heat a grill pan or gas or charcoal grill over medium-high heat.
• In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
• Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

SKORDALIA (GREEK POTATO & GARLIC DIP)

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.