Skordalia 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 it is served with. In Greece it is classically spooned next to fried salt cod, especially on Independence Day (March 25th).
It sits in a similar category to our 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, like our Greek fried zucchini (recipe on the site), and it also works as a dip with raw vegetables and warm bread.
Fair warning: it is genuinely garlicky, the way it is supposed to be. If four cloves feels like a lot, start with two and taste your way up.
Skordalia Recipe
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
- 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.
- 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.
- 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.
- Stir the garlic paste into the warm mashed potatoes.
- Whisking constantly, drizzle in the olive oil in a slow, steady stream until fully incorporated and glossy, alternating with the vinegar.
- Thin with a tablespoon or two of warm water if the sauce feels too thick to spoon easily.
- Stir in the ground walnuts, if using, for extra texture. Taste and add more salt or vinegar as needed.
- Serve warm or at room temperature, alongside fried fish, fried vegetables, or as a dip with warm bread.
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