Skordalia Greek Potato and Garlic Dip Recipe
Skordalia is a traditional Greek potato and garlic dip that is creamy, tangy, and bursting with flavor. Made from simple ingredients like mashed potatoes, garlic, olive oil, and lemon juice, this versatile dip pairs perfectly with grilled vegetables, seafood, or warm bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dip
- Method: Boiling and Mashing
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 3 russet potatoes
- 1 teaspoon salt (for boiling water)
Garlic Mixture
- 3 cloves garlic, grated
- 1/3 cup olive oil
- 3 tablespoons lemon juice (or white vinegar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (optional)
- Extra olive oil
- Chopped parsley
- Chopped green onions
Instructions
- Prepare the Potatoes: Wash and peel the russet potatoes, then chop them into smaller chunks to ensure even cooking. Place them into a pot, cover with water, and add 1 teaspoon of salt to season the water.
- Boil the Potatoes: Put the pot over medium-high heat and bring the water to a boil. Let the potatoes cook for 20 to 30 minutes until they become fork-tender, meaning they easily pierce with a fork.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool for about 5 minutes. This cooling step helps to avoid cooking the garlic when mixing later on.
- Prepare the Garlic Mixture: In a separate bowl, combine the grated garlic with olive oil, lemon juice (or white vinegar), salt, and black pepper, mixing well to blend all flavors thoroughly.
- Mash and Mix: Mash the cooled potatoes very well to achieve a smooth texture. Gradually add the garlic and olive oil mixture to the mashed potatoes, stirring continuously until everything is fully combined into a creamy, smooth dip.
- Serve and Garnish: Transfer the skordalia to a serving plate. Drizzle extra olive oil on top for added richness, and if desired, garnish with chopped parsley and green onions to add freshness and color.
Notes
- Russet potatoes are preferred for their starchy texture, which results in a fluffy mash perfect for skordalia.
- If you want a thinner dip, add a little warm water or more olive oil while mixing.
- For a more intense garlic flavor, add an extra clove of garlic.
- Skordalia can be served chilled or at room temperature, making it versatile for any occasion.
- Try pairing this dip with grilled fish, roasted vegetables, or warm pita bread for an authentic Greek experience.
Keywords: Skordalia, Greek dip, garlic dip, potato dip, Greek recipe, appetizer, vegetarian dip
