For a richer flavor, try roasting the garlic before making the paste. If you don't have a mortar and pestle, you can finely mince the garlic and mash it with salt using the side of a knife. Adjust the amount of garlic to your preference. Some people prefer a milder flavor, while others enjoy a strong garlic punch. If the Skordalia is too thick, add a little of the reserved potato cooking water to thin it out to your desired consistency. Skordalia can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Skordalia (Greek Garlic Potato Dip)
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS16
A vibrant and versatile dip, Skordalia elevates simple ingredients into a creamy, garlicky delight. Perfect as a Mediterranean appetizer, a flavorful side, or a delectable spread, this Greek classic will transform your table with its tangy zest and comforting texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Fiber2 g
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Protein2 g
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Saturated Fat2 g
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Sodium246 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the potatoes in a saucepan and cover with cold, salted water (about 1 inch above the potatoes). Bring to a simmer over medium-high heat. Reduce heat to medium and continue simmering until the potatoes are tender but not falling apart (approximately 15-20 minutes).
02
StepWhile the potatoes are cooking, prepare the garlic paste. Using a mortar and pestle, crush the sliced garlic with 1 teaspoon of kosher salt until it forms a smooth paste. Reserve for later.
03
StepOnce the potatoes are cooked, drain them, reserving about 1/2 cup of the cooking water. Let the potatoes sit for 5 minutes to allow excess moisture to evaporate.
04
StepTransfer the potatoes to a mixing bowl. Mash the potatoes with a potato masher or ricer until they are smooth and free of lumps. Stir in the garlic paste, lemon juice, and white wine vinegar until well combined.
05
StepSlowly whisk in 1/2 cup of olive oil in a steady stream, incorporating it fully into the potato mixture. Season with cayenne pepper and more salt to taste. For a smoother consistency, pass the dip through a fine-mesh strainer into a serving bowl.
06
StepServe Skordalia at room temperature, drizzled with extra virgin olive oil and garnished with fresh minced oregano. Enjoy with vegetables, bread, grilled meats, or fried fish.
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Blaze Hammes
Jun 20, 2025I loved the addition of cayenne pepper! It gave the dip a nice little kick. I served it with grilled chicken and it was a huge hit.
Vicente Mills
Jun 10, 2025This is the best Skordalia recipe I've ever tried! The balance of flavors is perfect. Thank you for sharing!
Vinnie Ruecker
May 29, 2025This recipe is fantastic! The Skordalia came out perfectly creamy and flavorful. I will definitely be making this again.
Frankie Roob
May 28, 2025The tip about reserving the potato water was very helpful. It allowed me to adjust the consistency of the dip to my liking.
Lupe Spinka
May 16, 2025I didn't have a mortar and pestle, but mincing the garlic worked just fine. The recipe was easy to follow and the results were delicious!