Skordalia (Garlic Potato)
Yield
6 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | kg |
potatoes
|
*
|
| 90 | grams |
garlic
heads |
|
| 4 | each |
lemons
|
|
| 370 | millilitres |
olive oil
|
*
|
| 6 | each |
black olives
|
*
|
| 3 | slices |
lemon
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | pinch |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | kg |
potatoes
|
*
|
| 9E+1 | grams |
garlic
heads |
|
| 4 | each |
lemons
|
|
| 3.7E+2 | millilitres |
olive oil
|
*
|
| 6 | each |
black olives
|
*
|
| 3 | slices |
lemon
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | pinch |
parsley leaves
|
*
|
Directions
This makes enough Skordalia for several meals.
Skordalia is a tasty side dish.
It can also be used as a relish.
Keep it refrigerated.
Boil the unpeeled potatoes in water (salted if required, but not necessary).
Crush the garlic into a mixing bowl.
Peel the potatoes, and add them to the bowl whilst they are still hot.
Add a pinch of salt.
Mix the garlic and potato mixture to a pulp; using a food processor or mixer.
Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.
Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.
Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour.
Skordalia can be surved as a cold side dish, with vegetables.
