Skordalia (with the stress on the last syllable) is a garlicky Greek dip that goes fabulous with warm pita or deep fried seafood and fish. It can be made either with potatoes or white bread. I prefer the former since, to my taste, it gives lighter and smoother consistency. The other day, I served it with the deep fried smelt and the pairing of the two was surprisingly good. Like they were meant for each other, really.
You will need:
- 2 large Yukon gold potatoes (about 13-14 oz total), peeled and cubed
- 10-12 garlic cloves, peeled
- About ½ cup olive oil or a mixture of olive oil and grapeseed oil
- Salt, to taste
- Juice from ½ medium lemon
- A splash of water if needed to thin the sauce
Simmer the potatoes in water until tender. Meanwhile, mince the garlic finely with a Chef’s knife. To turn it into a paste, sprinkle the garlic slightly with salt, lay the knife’s blade flat on top of it and smash the garlic with the edge of the blade, dragging it on a slight angle.
When the potatoes are done, drain them well and let cool down slightly. Put into a food processor, add oil, garlic and lemon juice and pulse until smooth. Season with salt and thin out with water, if it’s too thick. Let it rest in the fridge for an hour or so and it’s good to go.
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