Posted May 13, 2013
Garlic lovers listen up. This stuff has your name written all over it. There are not 1, not 2 , not 5, not 6 but 8 cloves of garlic in this dip. Oh and potato lovers listen up too because I’ve got a little surprise for you. There are potatoes in it too. Yep you heard er…read me. Potatoes and garlic. Really how could you go wrong?
I recently had this at a local Mediterranean restaurant and was mighty surprised by the fact that it is made very similar to aioli. The result is a little thicker almost paste like dip but still full of garlicky goodness. And like aioli this dish is traditionally made with a mortar and pestle but alas, I find that a food processor is much, much easier. But if you need to work on your arm muscles for upcoming swimsuit season, by all means give the traditional route a shot.
Skordalia (Greek Garlic Sauce) Recipe
Garlic and potato lovers rejoice. This dip will please both of you.
Makes 2 cups
- 2 russet potatoes, peeled and diced into 1 inch cubes
- 8 cloves garlic, minced
- juice from 1 lemon
- 1/4 teaspoon salt plus more to taste
- 3/4 - 1 cup olive oil
- Place potatoes in a pot with enough water to just cover them. Boil until fork tender. Drain. Allow to cool.
- Run cooled potatoes through a food mill or ricer.
- In a food processor combine potatoes, garlic, lemon juice and 1/4 teaspoon of salt. Turn food processor on and process until smooth.
- With food processor running, slowly drizzle in 3/4 cup of olive oil in a steady stream until mixture emulsifies. Check for consistency. If you would like a little creamier, turn on food processor and slowly drizzle in remaining 1/4 cup of olive oil.
- Season to taste with salt.
- Serve with veggies or pita bread.
Be sure to check back later this week, I am going to show you one heck of a fish dish that uses this recipe. It was seriously one of the best fish dishes I've had in a long time and its easy to boot.