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Skordalia (Greek Garlic Potato Dip)
Skordalia (Greek Garlic Potato Dip)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Chef John's Skordalia: Versatile Greek garlic potato dip, perfect for cookouts and picnics.
Ingredients:
  • 1.25 pounds russet potatoes
  • 6 cloves garlic, sliced, or to taste
  • 1 teaspoon kosher salt, or more to taste
  • 0.5 lemon, juiced
  • 0.25 cup white wine vinegar
  • 0.5 cup olive oil
  • 1 pinch cayenne pepper
  • 1 drizzle olive oil, or to taste
  • 1 pinch minced fresh oregano
Instructions:
  • Peel and quarter the potatoes, then place them in a saucepan with enough cold salted water to cover by 1 inch. Bring to a gentle simmer over medium-high heat and cook for 15 to 20 minutes until tender.
  • As the potatoes cook, combine garlic and 1 teaspoon of kosher salt in a mortar and pestle. Crush until a fine paste forms, then set aside.
  • Set the potatoes aside after draining, keeping some of the cooking water to adjust the dip's consistency later. Allow the potatoes to rest for 5 minutes.
  • Place the potatoes into a mixing bowl and mash them until smooth using a potato masher or ricer. Mix in the garlic paste, followed by the lemon juice and vinegar.
  • Gradually whisk in 1/2 cup of luxurious olive oil, adding it in 3 or 4 increments. Season with cayenne and additional salt as desired. Strain the dip through a mesh sieve into a bowl for a velvety texture. Present it at room temperature, adorned with a drizzle of olive oil and fresh oregano sprigs.

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