Skordalia is a traditional Greek potato garlic dip and one of the most beloved appetizers in Greek cuisine. This authentic skordalia recipe combines mashed potatoes, roasted garlic, extra-virgin olive oil, and fresh lemon juice for a creamy, boldly flavored dip. It’s most often served with fried cod or a simple boiled beet salad, but you can enjoy this classic Greek garlic dip recipe with grilled fish, vegetables, or warm bread.
If you love this Skordalia-Greek Potato Garlic Dip, you will also love Tzatziki Dip, Tirokafteri Spicy Feta dip, and Fava Dip With Caramelized Onions!
Why you will love this skordalia recipe
Looking for something a little smoky? My Melitzanosalata (Greek Eggplant Dip) has deep roasted flavor and is just as perfect for a mezze spread.
Ingredients you need for skordalia
- Potatoes. Any kind of potatoes will be fine.
- Garlic. It can be roasted or minced raw.
- Extra virgin olive oil.
- Lemon. Alternatively, you can use red wine vinegar.
- Sea salt.
- Fish stock. Not shown above. Optional. Certain recipes call for a couple of tablespoons of fish stock to loosen the dip and make it more saucy.
How Garlic Preparation Changes the Flavor of Skordalia
Garlic is the heart of skordalia. The way you prepare it will dramatically affect the final flavor — from mild and sweet to bold and fiery.
If using raw garlic, start with 4–5 cloves. Add it gradually to the mashed potatoes and taste as you go. Different mincing methods release different amounts of garlic oils, which directly impact strength and sharpness. Here’s how each method affects the flavor:
Hand-Minced with a Knife
Finely chopping garlic by hand produces a relatively gentle, balanced flavor. It releases fewer harsh compounds and gives a pleasant garlicky warmth without overpowering the dip.
Garlic Press
Pressed garlic tastes noticeably stronger and sharper than hand-minced garlic. It breaks down more cell walls, releasing more intense flavor.
Mortar and Pestle
Pulverizing garlic traditionally in a mortar and pestle creates a slightly sweet flavor with a controlled, not-too-strong burn. This is the classic Greek method.
Knife-Blade Puréeing
After roughly mincing, use the flat side of the knife to crush the garlic into a paste, sprinkling a little salt to help break it down. This method produces a very intense raw garlic flavor. It’s powerful — add carefully.
Microplane
Microplaned garlic delivers the strongest, most aggressive flavor of all the raw methods. A little goes a long way.
Roasted Garlic (Used in This Recipe)
In this recipe, the garlic is roasted for a mild, sweet flavor. Roasting caramelizes the cloves and softens the sharpness. See the recipe card below for full roasting instructions.
How to make authentic Greek skordalia
- Preheat the oven to 220°C / 425°F.
- Cut the top of the garlic bulb and place it in a large piece of aluminum foil. Drizzle a bit of olive oil and a pinch of sea salt. Wrap in the foil and roast in the oven for 3 minutes.
- Peel the potatoes and quarter them. Boil potatoes in well-salted water until tender, about 15 minutes.
- Drain the potatoes well. Place them in a large bowl, and while they are still very warm, mash them with a potato masher or ricer.
- Squeeze the garlic paste out of the roasted garlic. Add it to the potatoes. Add the olive oil and juice from one lemon and mix well with a wooden spoon. Adjust sea salt to taste.
What to serve with skordalia
This garlicky Greek dip is traditionally served with fried cod and a beet salad. You can serve it with any other seafood dish, such as these codfish cakes or chickpea fritters. Include it on this amazing Greek grazing board, alongside smoked mackerel, anchovies, or fried calamari, for your next gathering.
Storage and reheating
- Store skordalia in an airtight container in the refrigerator for up to 3 days.
- Keep in mind that the garlic flavor will intensify as it rests, especially if using raw garlic. The dip will also firm up when chilled due to the olive oil and potatoes.
- Before serving, let it sit at room temperature for 20–30 minutes and stir well. If needed, add a small drizzle of olive oil or a splash of lemon juice to loosen and refresh the texture.
FAQs
Greek Traditional Appetizers
Garlic-Intensity Tips
In this recipe, the garlic is roasted for a milder, sweeter flavor. A whole head of garlic is wrapped in foil and roasted until soft, then squeezed into the mashed potatoes as a smooth paste.
One head of roasted garlic gives a gentle warmth. If you prefer a stronger skordalia, roast extra cloves or adjust the amount to your taste. For more garlic options — including using raw garlic for a sharper kick — see the recipe notes below.
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Skordalia-Greek Potato Garlic Dip Recipe
Equipment
- aluminum foil
- Stockpot
- Large bowl
- potato masher or potato ricer
Ingredients
- 2 lbs medium russet potatoes peeled and quartered
- 1 garlic head
- ½ cup extra virgin olive oil
- 1 lemon juiced
- sea salt
Instructions
- Preheat the oven to 220°C / 425°F
- Cut the top of the garlic bulb and place it in a large piece of aluminum foil. Drizzle a bit of olive oil and a pinch of sea salt. Wrap in the foil and roast in the oven for 3- minutes.
- Boil potatoes in well-salted water until tender, about 15 minutes.
- Drain the potatoes well. Place them in a large bowl, and while they are still very warm, mash them with a potato masher or ricer.
- Squeeze the garlic paste out of the roasted garlic. Add it to the potatoes. Add the olive oil and lemon juice and mix well with a wooden spoon. Adjust sea salt to taste.Serve skordalia with boiled beets salad and fried codfish.
Notes
Garlic Options
If using raw garlic, start with 4–5 cloves, minced. Add the garlic gradually to the mashed potatoes and taste as you go — different mincing methods produce varying strengths.- Hand-minced: Mild and balanced flavor.
- Garlic press: Stronger and more intense.
- Mortar and pestle: Slightly sweet with a gentle burn.
- Knife purée or microplane: Very intense and sharp.
- Roasted garlic: Sweet, mild, and caramelized. Use one whole head or more, depending on preference.
Nutrition
