Skordalia-Greek Potato Garlic Dip Recipe

A bowl with skordalia, the Greek potato garlic dip on a wooden table.

Skordalia-Greek Potato Garlic Dip Recipe

Traditional skordalia-potato garlic dip is made with mashed potatoes, garlic, olive oil, and lemon juice. Skordalia is usually served with fried cod or/and boiled beet salad, but you can enjoy it with various other dishes.

Course Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 10

Cook Time 30

Servings

Calories 282kcal

Author by Jenny Skrapaliori Graves

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.

Adjust to your taste.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition