TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)
Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
- Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
- In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
- Add ½ of the olive oil in the food processor and continue mixing.
- Add the garlic paste to the potato and mix with a wooden spoon.
- Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
- Add a bit of red wine vinegar for taste, mix well.
Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
MASHED POTATO SKORDALIA
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving leftovers Potato Walnut Dip
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
- Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.
GREEK POTATO AND GARLIC DIP (SKORDALIA RECIPE)
This skordalia recipe creates a creamy mashed potato and garlic dip that is out of this world delicious. It's one of my favorite Greek dips for a party, and it's really simple to make!
Provided by Kevin
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
- In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
- Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
- Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.
Nutrition Facts : Calories 507 kcal, Carbohydrate 19 g, Protein 6 g, Fat 47 g, SaturatedFat 6 g, TransFat 1 g, Sodium 398 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SKORDALIA
This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack.
Provided by elenia.p
Categories Appetizers and Snacks
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.
- Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 17.5 g, Fat 40.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 7.1 mg, Sugar 0.8 g
SKORDALIA (GREEK GARLIC-POTATO SPREAD)
Skordalia (Greek Garlic-Potato Spread) is a wonderful dish that is traditionally served as a meze with either roasted beets or pita bread but can also be served as an appetizer or side dish.
Provided by Amy Nash
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Boil the peeled, diced potatoes in salted water 15-20 minutes until soft, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly so they are very dry, then mash with a potato ricer or potato masher.
- In a food processor, pulse the garlic and almonds into a paste with the vinegar, water, salt and pepper to form a paste. Gradually add the olive oil to the food processor and continue to mix until combined.
- Transfer the garlic paste to a large bowl with the hot mashed potatoes. Stir in the olive oil and garlic paste thoroughly until it is absorbed by the warm potatoes, (if the potatoes are cold, the olive oil won't incorporate as well).
- Serve the skordalia chilled or at room temperature with roasted beets and/or warmed pita bread cut into triangles on the side. Garnish with a sprinkle of finely chopped almonds and/or chopped fresh parsley.
Nutrition Facts : Calories 344 kcal, Carbohydrate 22 g, Protein 7 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 447 mg, Fiber 3 g, Sugar 6 g, Fat 26 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
POTATO SKORDALIA RECIPE (GREEK POTATO AND ALMOND DIP RECIPE)
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!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 606 kcal, Carbohydrate 14 g, Protein 4 g, Fat 61 g, SaturatedFat 8 g, Sodium 273 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 51 g
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- 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.
SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE
Don't wait for the cold weather to set in to enjoy mashed potatoes: Take a page from the Greeks with skordalia, a garlicky, tangy mashed potato dip. Flavored with olive oil, vinegar, almonds, and plenty of raw garlic, then served chilled or at room temperature, it'll give you a whole new perspective on what mashed potatoes can be.
Provided by Daniel Gritzer
Categories Side Dish Appetizer Snack Appetizers and Hors d'Oeuvres Snacks
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until it is salty like tears . Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
- Using a potato ricer or a food mill with the finest disk, mash potatoes into a large mixing bowl. Alternatively, thoroughly mash potatoes with a potato masher in a large mixing bowl.
Nutrition Facts : Calories 204 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 251 mg, Sugar 1 g, Fat 17 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g
SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE
Steps:
- Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
- Return the potatoes to the pot and sprinkle with pepper and mash to combine.
- In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
- Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.
Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g
More about "skordalia recipe with potato"
SKORDALIA RECIPE - GREEK GARLIC MASHED POTATOES
From philosokitchen.com
5/5 (4)Total Time 45 minsCuisine GreekCalories 327 per serving
- First of all, pour the skin-on potatoes into a pot along with 5 qt of room temperature water, and place over high heat.
- Waiting for the potatoes, peel the cloves of garlic and pestle into a mortar along with the rock salt and white pepper.
- When the garlic paste is consistent, add the olive oil and vinegar a little at a time, continuing to mash.
MASHED POTATO SKORDALIA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 40 secsServings 1.5
- Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
- Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.
SKORDALIA (GREEK POTATO DIP) RECIPE - ANDREW ZIMMERN ...
From foodandwine.com
Servings 2.5Total Time 4 hrs 15 mins
- In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and pass the potatoes through a ricer into a large bowl; let cool completely.
- Meanwhile, preheat the oven to 375°. Spread the bread on a baking sheet and toast in the oven for about 12 minutes, until lightly browned; let cool completely.
- In a medium bowl, soak the toasted bread in the milk until softened, about 10 minutes. Squeeze out the excess milk and transfer the bread to a food processor; discard the milk. Add the capers, lemon juice and garlic to the food processor and puree until a paste forms. With the machine on, gradually add the olive oil until incorporated. Add the almonds and pulse until coarsely ground. Add the mixture to the potatoes along with the parsley and mix well. Season the dip with salt and white pepper. Cover and refrigerate for at least 3 hours before serving with toasted baguette slices.
SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP - THE ...
From themediterraneandish.com
5/5 (23)Category AppetizerCuisine GreekCalories 232 per serving
- Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water. Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes). They should easily break at this point. Rinse them again, this time under hot water. And set aside for 5 to 7 minutes (you want the moisture to evaporate)
- In a food processor, combine blanched almonds (shelled walnuts will work too) with garlic and lemon juice. Add a good pinch of kosher salt. Run the processor until the mixture turns into a paste. (It might be a bit grainy, keep going until you achieve the smoothest paste you can. It will still have some texture, which is fine).
- Here's where the magic happens! Add about half of the extra virgin olive oil, but do it one bit at a time while using a wooden spoon to mix the potatoes. Add the garlic and almond paste and keep adding the extra virgin olive oil a little bit at a time while using a wooden spoon to mix everything together. (You want to reach a fluffy potato dip). Taste and add kosher salt to your liking. Mix again to combine. (Note: at this point, you can chill the skordalia to serve at a later time).
CLASSIC SKORDALIA - GREEK POTATO-GARLIC DIP RECIPE ...
From mygourmetconnection.com
5/5 (1)Category AppetizersCuisine GreekTotal Time 5 mins
- Soak the bread in cool water for a minute or two, squeeze dry and add to the processor with the garlic. Pulse to combine, then add the olive oil, mayonnaise, lemon juice, white pepper and salt . Process until smooth, then add the mashed potatoes and pulse just enough to blend well (do not overprocess the potatoes). Taste and adjust the seasoning if necessary, then transfer to a serving bowl.
- Cover the dip and chill for at least 2 hours to allow the flavors to blend. Remove from the refrigerator about 30 to 45 minutes before serving. Serve as an appetizer dip with toasted pita triangles.
SKORDALIA (GREEK POTATO AND GARLIC DIP) | OMGFOOD
From omgfood.com
4.2/5 (20)Category Side DishServings 4Total Time 50 mins
- Peel and rinse the potatoes, then chop into large, even-sized cubes (I cut mine into four quarters).
- Put the potatoes into a pot and cover with water, allowing them to be submerged by an inch. Bring to a boil over medium-high heat, then reduce heat to medium and cook until tender (about 20-30 minutes).*
- Using a mortar and pestle, roughly chop the garlic and place in the mortar. Add 1/2 teaspoon of the salt and use the pestle to crush and pound the garlic until it forms into a paste; this takes a minute or two (If you don't have a mortar and pestle, see the notes below). Set aside.*
POTATO SKORDALIA (GREEK STYLE MASHED POTATOES ...
From yeprecipes.com
4.8/5 (13)Category SidesCuisine GreekTotal Time 30 mins
- Add the potatoes to a large pot and cover with cold water, add 1/2 tsp kosher salt and bring to a boil. Cook until potatoes are tender about 15 minutes.
- Mash the potatoes with a potato masher while adding the oil mixture little by little until the potatoes are lump free and have absorbed all the oil..
SKORDALIA RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (2)Total Time 30 minsCategory AppetizersCalories 169 per serving
- Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender.
- Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
- Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
SKORDALIA RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (2)Total Time 30 minsCategory AppetizerCalories 186 per serving
- Place in a bowl and using a fork stir in olive oil, one tablespoon at a time. Add 1 clove finely minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency.
SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP ...
From mygreekdish.com
4.9/5 (540)Total Time 40 minsCategory DipsCalories 215 per serving
- To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
- In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
- When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
- If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
SKORDALIA - GREEK GARLIC AND POTATO DIP • GREEN EVI
From greenevi.com
Servings 4Total Time 30 mins
- Cook potatoes in salted water until very tender, about 20 minutes. Drain, reserving cooking water.
- Add garlic cloves and vinegar to a small food processor. Blend until smooth and paste like. Add olive oil, salt and pepper, and blend again to emulsify.
- Place a 3-4 cubes of potatoes to the food processor as well, and blend together with the garlic mixture.
- Transfer drained potatoes and blended mixture to a large bowl. Using a potato masher mash potatoes, until creamy and fluffy. Add a little of the reserved cooking water as you go to reach desired consistency.
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