This recipe for Skordalia, a tasty Greek style dip, is made with a few simple ingredients -potatoes, garlic, olive oil and lemon. Potatoes are boiled until soft, and mashed until they become the consistency of hummus. The zesty lemon and pungent garlic, transform the potatoes into complete and utter deliciousness. It’s very difficult to stop from eating the dip with a spoon right out of the bowl, and sometimes I just do. I really like this served warm (but it also may be chilled) with crackers, veggies or toasted pita. It’s a nice and unexpected addition to a mezze platter, alongside tzatziki, humus, baba ganoush, olives and marinated vegetables. Or just serve it as a simple side, or appetizer on it’s own. Make a well in the flavorful dip using the back of a spoon and drizzle a little olive oil in it, then sprinkle with fresh Italian parsley and lemon zest. It’s vegan and gluten free.
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Skordalia- A Greek style dip made with potatoes, garlic and lemon
- 1 lb white or yellow waxy potatoes -cut into 1 inch pieces, thin skins ok to leave on.
- 3 T olive oil plus one for garnish
- 3-4 cloves garlic-minced
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon lemon zest ( reserving a pinch for garnish)
- 6-7 Tablespoons water ( hot potato water)
- 1 T fresh lemon juice
- 1 tsp fresh chopped Italian parsley
Blanch potatoes in boiling water, until fork tender, about 15 minutes. Strain, reserving ½ cup of the warm potato water.
Mash or put through a potato ricer. ( Do NOT puree in food processor)
Place in a bowl and using a fork stir in olive oil, one tablespoon at a time. Add minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency.
Serve warm or chilled with toasty pita, veggies or naan bread.
To serve, create a circular ring or well with the back of a spoon, and drizzle olive oil in the well, sprinkle with parsley and more zest.