Skordalia (Greek Potato & Garlic Dip)
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
3 Cups
ingredients
- 1 lb russet potato, scrubbed
- 1 tablespoon kosher salt
- 1 teaspoon kosher salt
- 8 medium garlic cloves, minced
- 3⁄4 cup whole almond, blanched
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup water
- 5 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- fresh ground black pepper
directions
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0