Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!
This recipe makes me really happy and a little bit sad at the same time.
Happy because HOLY POTATO this stuff taste good. Sad, because somehow I entirely missed out on eating it while I was in Greece.
Basically, I should go back. You know, to try the skordalia. Definitely not to just island hop and drink red wine.
I sure hope that you and (more importantly) your loved ones are garlic-lovers.
This dip has a sharp, zesty kick from the raw garlic that’s tempered by the mild flavors in the potato, almond, and olive oil. It’s oddly addictive, so be prepared. Maybe put out some mints.
This potato skordalia is traditionally served with bread and raw vegetables for dipping. I tried both, and obviously the bread was better… but, it’s good to have the raw veggies, too, so you can tell yourself that you’re eating healthy and all that.
Here’s Your Recipe!
- 1/2 cup raw almonds
- 1/2 teaspoon salt
- 1 medium russet potato, peeled and cut into 1" cubes
- 5-6 cloves garlic, pressed
- 1 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
- Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
- Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.
Adapted from the Saveur New Classics Cookbook