Skordalia: Robust Greek Garlic Dip

• Garlic6 cloves
• Olive oil100 ml
• Potato500 g
• Red wine vinegar30 ml
• Salt1 tsp
• Water50-100 ml (warm)
• Black pepper1/2 tsp

How to Make It

• 1

  Peel 500g of starchy potatoes and cut them into evenly sized chunks, about 2-3 cm. Place the potato chunks in a medium pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

• 2

  Cook the potatoes for 15-20 minutes, or until they are very tender and easily pierced with a fork. It’s crucial they are thoroughly cooked to achieve a smooth, lump-free Skordalia.

• 3

  While the potatoes are cooking, peel and finely crush or mince 6 large garlic cloves. For a milder flavor, you can blanch the garlic cloves in boiling water for 1 minute, then refresh in cold water before crushing, though traditional Skordalia embraces its pungent kick.

• 4

  Once the potatoes are cooked, drain them thoroughly and return them to the empty hot pot. Mash them well with a potato masher or a fork until completely smooth. Avoid using a food processor, as it can make the potatoes gummy.

• 5

  Gradually add 100ml of good quality extra virgin olive oil to the mashed potatoes, alternating with 30ml of red wine vinegar, stirring vigorously with a wooden spoon or spatula. The mixture will start to emulsify and become creamy.

• 6

  Stir in the crushed garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. If the Skordalia is too thick, add 50-100ml of warm water, a tablespoon at a time, until it reaches a smooth, spreadable consistency. Taste and adjust seasonings as needed, adding more salt, vinegar, or garlic for balance.

• 7

  Transfer the Skordalia to a serving bowl. Drizzle with a little extra olive oil and a sprinkle of paprika or chopped fresh parsley for garnish, if desired. Serve immediately or chill for flavors to deepen, but bring to room temperature before serving.