Ingredients Jump to Instructions ↓

  1. 1 medium russet potato

  2. Salt

  3. 8 cloves garlic

  4. About 1 cup extra virgin olive oil

  5. 1 Tbsp. good quality red wine vinegar

  6. 1/2 cup ground blanched almonds

Instructions Jump to Ingredients ↑

  1. Peel potato and cut it into even chunks. Put potato chunks in in a medium saucepan and cover with water. Bring to a boil and add enough salt so the water tastes as salty as sea water. Reduce heat to maintain a steady simmer and cook until potato is very tender, 10 to 15 minutes. Drain and run potato chunks through a ricer into a medium bowl or mash them thoroughly.

  2. While potatoes cook, peel garlic cloves and whirl them in a blender with about 1/4 cup of the olive oil and the vinegar to create a smooth purée. You may need to add a bit more olive oil to get the mixture to whirl smoothly. Alternatively, you can mash the garlic in a mortar and pestle.

  3. Stir garlic mixture into the potatoes. Add ground almonds and stir to combine thoroughly. Slowly stir in remaining olive oil, stirring constantly as your pour a thin stream of oil into the mixture. Add salt to taste.

  4. Serve Skordalia at room temperature. It can be stored, covered and chilled, for a few hours. Be warned: The longer you keep it, the stronger the already strong garlic flavor will get.


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