Skordalia - Greek Potato and Garlic Dip

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Skordalia - Greek Potato and Garlic Dip

 

2 russet potatoes, (about 1 pound), scrubbed

Kosher salt, as needed, plus 1 tablespoon and 1

teaspoon

8 medium cloves garlic, minced

3/4 cup whole blanched almonds

1/2 cup extra-virgin olive oil

1/2 cup water

5 tablespoons freshly squeezed lemon juice

3 tablespoons white wine vinegar

Freshly ground black pepper

 

 

 

 

 

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.

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: about 3 cups

 

Source: Food Network Kitchens

Formatted by Chupa Babi: 12.27.07

 

This hearty dip will make your head spin with garlic.

It goes great with charred [favorite]or vegetable

kebobs, or just simply with breadsticks.

 

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