Recipes, Sides

Skordalia, oh yeah.

I had this in a Greek restaurant and, thanks to the internet, now I’m making it at home. This comes from Nancy Galfyllia on in their Greek food section. I followed the recipe exactly the first time, and it was waaaayyyyy too pungent for me and my fellow diners. So, I tried again and added – tasted – added- tasted until it reached the right amount of flavor for our tastes. I recommend the same. Oh, and the longer you leave it, the more flavorful it becomes.
1.5 lbs potatoes, peeled ( or, in my case, well-scrubbed)
6-12 cloves garlic, peeled and crushed
1 C extra virgin olive oil
1/3 C red wine vinegar ( I used apple cider vinegar the second time – more mellow, plus it was all I had)
1 Tbsp salt
1/2 Tsp freshly ground pepper.

You’ll also need an immersion (hand) blender

Add the salt to a pot of water.  Chop the potatoes and add to the water. Bring to the boil then simmer until cooked (about 15 minutes). Test them witha fork. If the chunks are easily pierced, they are ready. Drain and return to the pan.
Add pepper and mash the potatoes.
Either put the potatoes in a blender or use an immersion blender for the next bit.

Pureé the potatoes and half of the garlic until well whipped. Add more garlic if you like it super garlicky. Slowly add the olive oil and vinegar, alternating between them until you get the desired taste and consistency.  Creamy but not thick like glue. If it gets too thick, add water.

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