Skordalia (Greek Garlic and Potato Sauce)

I first had skordalia at a Greek friend’s Easter table, spooned generously next to fried salt cod, and I remember thinking it tasted like garlic bread had somehow become a sauce, in the best possible way. It is a whipped potato and garlic puree, loosened with olive oil and a splash of vinegar, punchy enough to wake up whatever plain, humble food you serve it with, which in Greece is often exactly the point.

It sits in a similar category to my molho piri-piri caseiro (recipe on the site), a sauce built to make simple grilled or fried things sing, except skordalia trades heat for pure garlicky richness. Traditionally it goes with fried cod or fried zucchini, the way my Greek fried zucchini (recipe on the site) shows up on that same table, but I have started serving it as a dip with raw vegetables and warm bread too, because once you have a bowl of this in the fridge, you start finding excuses.

Fair warning before you make this: it is genuinely garlicky, the way it is supposed to be, not politely garlicky. If four cloves feels like a lot, start with two and taste your way up, though I have never once regretted going the full distance myself.

Skordalia Recipe

Prep time: 15 minutes · Cook time: 20 minutes · Total: 35 minutes · Servings: 6 (about 2 cups) · Calories: ~160 per serving

Ingredients

• 1 1/2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 garlic cloves, roughly chopped
• 1/2 teaspoon salt, plus more to taste
• 2/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar, plus more to taste
• 2 to 4 tablespoons warm water, as needed
• 1/4 cup finely ground walnuts, optional

Instructions

1. Place the potatoes in a pot of cold, well-salted water. Bring to a boil and cook until fork-tender, about 15 to 18 minutes. Drain well.
2. While the potatoes are still hot, mash the garlic and salt together into a paste using a mortar and pestle, or mince very finely with a knife and press flat with the side of the blade.
3. Push the hot potatoes through a ricer or mash thoroughly with a fork or masher until completely smooth. A food processor will make the texture gummy, so avoid it here.
4. Stir the garlic paste into the warm mashed potatoes.
5. Whisking constantly, drizzle in the olive oil in a slow, steady stream until fully incorporated and glossy, alternating with the vinegar.
6. Thin with a tablespoon or two of warm water if the sauce feels too thick to spoon easily.
7. Stir in the ground walnuts, if using, for extra texture. Taste and add more salt or vinegar as needed.
8. Serve warm or at room temperature, alongside fried fish, fried vegetables, or as a dip with warm bread.

Recipe Notes

• Do not use a food processor or blender on the potatoes themselves, as it releases too much starch and turns the sauce gluey instead of light.
• A mortar and pestle gives the smoothest, most traditional garlic paste, but a fine microplane grater on the garlic works in a pinch.
• This is traditionally served alongside fried salt cod or fried zucchini, but it is equally good as a dip for raw vegetables or spread on sandwiches.
• Leftovers keep in the fridge for up to 4 days. Let it come to room temperature and stir well before serving again, as the olive oil can firm up when cold.