Skordalia Recipe

Let’s go on a culinary journey to the picturesque landscapes of Greece, where a humble root vegetable takes centre stage and undergoes a magical transformation.  Skordalia is a traditional Greek dish that turns ordinary potatoes into a heavenly, garlicky delight that will captivate your taste buds. In this recipe we’ll unravel the secrets of Skordalia, exploring its rich history, enchanting flavours, and diverse uses that make it a true gastronomic marvel.

What Skordalia is Served With?

Skordalia, a beloved Greek dish, has found its way into countless meals across the picturesque landscapes of Greece. With its creamy texture and bold garlic flavour, Skordalia serves as a versatile accompaniment to an array of traditional Greek dishes, enhancing their flavours and adding a delightful touch of richness.

In Greece, Skordalia is commonly served alongside fried or grilled seafood. Whether it’s a plate of crispy fried calamari, succulent grilled octopus, or flaky fish fillets, Skordalia provides a creamy and garlicky counterpart that perfectly balances the seafood’s natural flavours. The combination of the tender seafood and the velvety Skordalia creates a culinary harmony that is cherished by locals and visitors alike.

Another popular pairing in Greece is Skordalia with vegetables. From roasted root vegetables such as beets and carrots to steamed greens like broccoli or green beans, Skordalia adds a luxurious dimension to the vibrant and earthy flavours of the vegetables. The creamy texture of Skordalia serves as a delightful contrast to the tender vegetables, resulting in a satisfying and indulgent combination.

Additionally, Skordalia is often served alongside meat dishes, particularly with roasted or grilled lamb. The robust flavours of the lamb are beautifully complemented by the creamy and garlicky Skordalia, creating a harmonious blend of tastes that brings out the best in both components. The combination of tender, juicy lamb and the velvety Skordalia makes for an unforgettable culinary experience.

Whether enjoyed with seafood, vegetables, or meat, Skordalia adds a burst of flavour and richness to traditional Greek dishes. Its creamy texture, coupled with the pungent notes of garlic, elevates every bite and creates a memorable dining experience. So, next time you find yourself savouring Greek cuisine, be sure to indulge in the delightful pairing of Skordalia, as it adds a touch of Greek gastronomic magic to your plate.

Tips & Tricks

• Use floury types of potatoes like, Maris Piper, King Edward and Russets for best results.
• I like to mash the potatoes leaving a few bits for texture, but you can also serve it completely smooth.
• Add the parsley and spring onions once the potatoes have cooled a little for freshness.
• Other herbs like mint, oregano, thyme, chives would all work really well in this incredible dip.

Skordalia Recipe

Print

Prepare to immerse yourself in the rich flavours of Greece as we unveil the secret to a beloved traditional dish—skordalia. In this recipe, we'll guide you through creating a velvety and garlicky skordalia that'll leave you wanting more, and then some more after that.

Skordalia, a Greek culinary classic, is a creamy blend of mashed potatoes, garlic, olive oil, and a hint of tanginess. This versatile dish serves as a delightful accompaniment to a variety of meals, adding depth and richness to your dining experience.

Join us as we reveal the steps to achieving Skordalia perfection, guiding you through the process of creating this beloved Greek staple. Whether served alongside seafood, vegetables or as a dip for crusty bread, Skordalia promises to bring the vibrant flavours of Greece to your table.

Get ready to indulge in a Skordalia delight that will transport you to the heart of Greek cuisine. So, gather your ingredients, sharpen your senses, and let the irresistible flavours of Skordalia take you on a culinary journey through the enchanting Mediterranean flavours of Greece.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• * 500g potatoes, peeled and cut into evenly sized pieces
• * 3/4 teaspoon salt
• * 3 cloves of garlic
• * 120ml olive oil
• * 30ml white wine vinegar
• * Salt
• * Pepper
• * 2 spring onion tops, finely sliced
• * Small handful of parsley, finely chopped

Instructions

1. Peel the potatoes and cut them into evenly sized pieces.
2. Place them into a pot filled with salted water onto a high heat, bring to a boil then simmer.
3. In a food processor, add the olive oil, garlic, white wine vinegar, salt and pepper.
4. Blend until the garlic is completely smooth
5. When your potatoes are ready, and you can easily pierce them with a knife, drain and set aside for 5 minutes, to allow all of the steam to evaporate.
6. After 5 minutes, mash them with a potato masher. (Il like to leave some bits of potato for texture)
7. Add the garlic-oil and stir to incorporate, and season with salt and pepper.
8. Allow to cool for 10 minutes then mix in the sliced spring onions (green onions/scallions), chopped parsley and more olive oil if needed