Skordalia Potato Garlic Spread
Creamy, garlicky, and utterly satisfying, Skordalia Potato Garlic Spread is a traditional Greek dip that elevates humble ingredients into a flavor-packed delight. Made with velvety mashed Russet potatoes, zesty garlic, tangy white wine vinegar, and a generous drizzle of extra virgin olive oil, this elegant spread achieves the perfect balance of brightness and richness. The addition of lemon juice adds a fresh citrusy kick, while the smooth texture makes it ideal as a dip for warm pita bread, a topping for grilled meats, or a flavorful alternative to mashed potatoes. Ready in just 35 minutes, this versatile dish can be garnished with a sprinkle of parsley for a pop of color and freshness. Perfect for sharing, this authentic Skordalia recipe is a must-try for fans of Mediterranean cuisine or garlic lovers seeking a bold new favorite.
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Recipe Information
Ingredients
- 500 g Russet potatoes
- 4 pieces Garlic cloves
- 120 ml Extra virgin olive oil
- 1 tbsp White wine vinegar
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 60 ml Cold water
- 1 tbsp Parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into evenly sized chunks to ensure even cooking.
Place the potato chunks into a large pot filled with salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, finely mince the garlic cloves or use a garlic press for a smoother consistency.
Once the potatoes are done, drain them thoroughly and return them to the hot pot for a minute to allow any excess moisture to evaporate.
In a medium mixing bowl, mash the potatoes using a potato masher or a fork until smooth. For a super-smooth texture, you can pass the potatoes through a potato ricer.
Add the minced garlic to the potatoes along with the white wine vinegar, lemon juice, salt, and pepper. Stir well to incorporate.
Gradually drizzle in the olive oil while mixing continuously to emulsify it with the potato mixture. Alternate adding small amounts of cold water to reach your desired consistency. The spread should be smooth and creamy but not runny.
Taste and adjust seasoning, if necessary, adding more salt, pepper, or lemon juice, depending on your preference.
Transfer the skordalia to a serving dish and drizzle with a bit of olive oil. Garnish with chopped parsley, if using.
Serve immediately with warm pita bread, vegetable crudités, or as a side dish with grilled or roasted meats.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
