Makes 6 servings
Skordalia takes its name from skordo – Greek for garlic! This is a hearty, garlic-infused concoction that can be served as a dip or used as a sauce. Traditionally seen on the side with fish, it’s also great with salads and cooked vegetables. Some versions of skordalia are thickened with potato, some with bread and nuts, and some with pureed white beans or chickpeas. Some recipes call for vinegar instead of lemon juice, while others use both. This is a traditional version, made rich and creamy with potatoes and olive oil.
- 4 potatoes, peeled and cut into 2-inch pieces
- 1 large head of garlic, each clove peeled and crushed
- Juice of 3-4 lemons
- salt, to taste
- 1/4 cup extra-virgin olive oil
- 3 slices bread, crusts removed
Fill a large saucepan with water and bring to a boil over high heat. Add the potato pieces and boil about 15 minutes until tender (check by piercing with a fork). Drain the potatoes well and return them to the pan. Heat on high for another 1-2 minutes to evaporate the moisture – but be sure to turn the potatoes to prevent scorching. Remove from the heat and mash until smooth. Set aside.
Puree the garlic, lemon juice, and salt together in a food processor. Add the potatoes. With the motor running, gradually drizzle in the olive oil. Wet the bread and squeeze out the water, then add the bread to the mixture and process for another 30 seconds.