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Ingredients
Scale
- 1 pound yellow potatoes
- 2 tablespoons + 1 teaspoon kosher salt
- 12 cloves garlic (about one head), roughly chopped
- ½ cup + 1 tablespoon olive oil
- ½ cup slivered almonds
- Zest and juice of one lemon
- Pinch of freshly ground black pepper
- Optional garnish: 1 tablespoon parsley, finely chopped
- To serve: Cucumbers, radishes, carrots, or crusty bread
Instructions
- Boil water in a large pot, add salt and potatoes, and simmer until fork-tender.
- In a frying pan, heat olive oil, sauté almonds for 30 seconds, then add garlic and sauté another 30 seconds.
- In a food processor, blend sautéed garlic and almonds with lemon zest and juice until mostly smooth.
- Add cooked potatoes and remaining olive oil; blend until creamy and smooth.
- Transfer Skordalia to a serving dish, drizzle with olive oil, season, and garnish with parsley.
- Serve with fresh veggies or crusty bread.
Notes
Ensure that potatoes are well-cooked for a creamy texture.
Adjust garlic quantity based on your preferred flavor strength.
Allow the Skordalia to cool for a thicker consistency before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 0