Skordalia – Garlic Potato Dip


April 23, 2019

This gluten-free skordalia garlic potato dip is really versatile. Serve with pita bread and crudités, grilled vegetable kebabs, or on sandwiches and wraps.

Skordalia – Garlic Potato Dip

If you haven’t tried skordalia….skadaddle! The Greeks are onto something with this garlic potato dip. It is soooo delicious. I can’t get enough of it.

Mashed spuds are never duds, and these tangy rustic potatoes are sublime.

What is Skordalia?

Skordalia is a traditional Greek dish of mashed potatoes and some kind of garlic paste made out of olive oil and either liquid-soaked stale bread or nuts (usually almonds or walnuts), garlic, salt, and vinegar, and sometimes lemon juice.

I first fell in love with skordalia at a cafe in Henley Beach in Adelaide about 20 years ago. This cafe had a really interesting diverse selection of dips, and this skordalia was one of the stars.

Since then, skordalia has graced the table at many a dinner party to the delight of my guests.

How To Make Gluten-Free Skordalia

Instead of using crusty bread. I’m making gluten-free skordalia with blanched slivered almonds. They help to make the garlic potatoes creamy and fluffy. Don’t use whole raw almonds. They make the potatoes gritty.

If you have a high-speed blender, use that to make the garlic paste to get the smoothest fluffiest result possible. If you don’t have a blender, use a food processor fitted with the s blade.

Tweak the garlic, vinegar, lemon juice, salt, and pepper to taste. I’ve added some parsley and chives as optional extras.

How To Serve Skordalia

This skordalia recipe is really versatile. It’s fantastic spread on grilled vegetable kebabs; delicious served with crusty bread, crackers, or crudités; is awesome slathered on sandwiches and wraps; and is tastier alternative to conventional mashed potatoes.

In Greek cuisine, skordalia is traditionally served as a side with batter-fried cod, fried eggplant and zucchini, or boiled vegetables.

If you’re serving this skordalia as a dip or paste you can get away with a richer blend as you’re getting a smaller mouthful. If you’re making this as a vegetable side dish, keep the blend of garlic, vinegar, and lemon juice subtle. Skordalia can be rich and overbearing in large quantities. Vampires beware.

Other Dips You May Like

Righteous Roasted Beet Dip
Creamy Spinach Avocado Dip
Kale Chickpea Sandwich Spread
Moroccan-Spiced Carrot Dip
White Bean Dip

Let me know what you think of this recipe in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Vegan Skordalia

This gluten-free skordalia garlic potato dip is really versatile. Serve with pita bread and crudités, grilled vegetable kebabs, or on sandwiches and wraps.

Cook Time 30 minutes
Total Time 30 minutes
Servings 8 people
Author Tess Masters

Ingredients

  • 4 cups (720g) peeled and cubed potatoes (4 large)
  • 1 cup (240ml) extra-virgin olive oil
  • 2 tablespoons white vinegar, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup (130g) blanched slivered almonds
  • 1 tablespoon minced fresh garlic, plus more to taste (3 cloves)
  • 1 teaspoon onion powder, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to taste (optional)
  • 2 tablespoons finely chopped chives, plus more to taste (optional)

Instructions

  1. In a medium saucepan, place the diced potatoes, cover with cold water and 1 teaspoon of salt, and bring the pot to a boil. Reduce the heat to medium-high, and simmer for 7 to 10 minutes, until the potatoes are cooked through. Drain your potatoes, and allow to cool slightly. Gently mash the potatoes with a masher or ricer.

  2. Throw the olive oil, blanched almonds, minced garlic, and onion powder into your high-speed blender or food processor fitted with the s blade, and process until you have a smooth paste.

  3. In a bowl, fold the garlic paste through the potatoes, then add the lemon juice, vinegar, salt, and pepper. Tweak amounts to taste. Stir through the parsley and chives, if desired.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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