1. Recipes
  2. Sides
  3. Skordalia

Greek

Skordalia

The Greek garlic potato dip: floury potatoes mashed smooth, pounded with raw garlic and salt, and beaten with olive oil and vinegar until thick and glossy. Serve with fried salt cod, beetroot or bread.

SidesVeganUnder 400 kcalUnder 30 min
30 min10 prep · 20 cookEasy377 kcalper serving
Skordalia

Method

  1. Peel 250 g of floury potatoes and cut them into even 3 cm chunks. Put them in a small saucepan, cover with cold water, add a good pinch of salt and bring to the boil.
  2. Simmer steadily for 15-18 minutes, until a knife slides through with no resistance and the edges are beginning to crumble. Drain, reserving 4 tablespoons of the cooking water, and return the potatoes to the dry hot pan for 1 minute to steam off.
  3. While the potatoes cook, pound 2 peeled garlic cloves with 0.5 tsp of fine sea salt in a mortar until you have a completely smooth, wet paste with no visible fragments — this is what stops the skordalia tasting harsh.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

377kcal
5gprotein
42gcarbs
21gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat