Skordalia Potato And Garlic Dip Recipes
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORDALIA (POTATO AND GARLIC DIP)
Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
- Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
- Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
- Beat in the whole egg and season with salt and pepper.
- Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.
Nutrition Facts : Calories 343.1, Fat 28.9, SaturatedFat 3.7, Cholesterol 26.4, Sodium 15.2, Carbohydrate 17.9, Fiber 3.8, Sugar 1.8, Protein 5.1
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- 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.
SKORDALIA
This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.
Provided by Molly Yeh
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
- To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
- Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
- Heat a grill pan or gas or charcoal grill over medium-high heat.
- In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
- Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.
SKORDALIA (GREEK POTATO & GARLIC DIP)
This recipe is from Food Network Kitchens, posted for 2005 Zaar World Tour. Times are estimates. This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebobs, or just simply with breadsticks.
Provided by katie in the UP
Categories Greek
Time 50m
Yield 3 Cups
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 657.7, Fat 53.9, SaturatedFat 6.4, Sodium 2919.8, Carbohydrate 38.5, Fiber 7.9, Sugar 3.3, Protein 11.2
SKORDALIA (GARLIC DIP)
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
Provided by Alexandra Stratou
Categories Dip Cookbook Critic Garlic Bread Lemon Juice Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Boil the potato in a small pot of salted water.
- Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
- While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
- If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.
GREEK GARLIC POTATO DIP (SKORDALIA)
Steps:
- 1. Preheat the oven to 350°F oven.
- 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
- 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
- 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
- 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.
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5/5 (24)Category AppetizerCuisine GreekCalories 232 per serving
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5/5 (24)Category AppetizerCuisine GreekCalories 232 per serving
- Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water. Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes). They should easily break at this point. Rinse them again, this time under hot water. And set aside for 5 to 7 minutes (you want the moisture to evaporate)
- In a food processor, combine blanched almonds (shelled walnuts will work too) with garlic and lemon juice. Add a good pinch of kosher salt. Run the processor until the mixture turns into a paste. (It might be a bit grainy, keep going until you achieve the smoothest paste you can. It will still have some texture, which is fine).
- Here's where the magic happens! Add about half of the extra virgin olive oil, but do it one bit at a time while using a wooden spoon to mix the potatoes. Add the garlic and almond paste and keep adding the extra virgin olive oil a little bit at a time while using a wooden spoon to mix everything together. (You want to reach a fluffy potato dip). Taste and add kosher salt to your liking. Mix again to combine. (Note: at this point, you can chill the skordalia to serve at a later time).
SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain …
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4.8/5 (555)Total Time 40 minsCategory DipsCalories 215 per serving
From mygreekdish.com
4.8/5 (555)Total Time 40 minsCategory DipsCalories 215 per serving
- To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
- In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
- When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
- If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
SKORDALIA RECIPE (POTATO AND GARLIC DIP) | SILK ROAD RECIPES
Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl. In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified. Pour the almond mixture over the mashed potatoes and stir to incorporate.
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SKORDALIA RECIPE (POTATO AND GARLIC DIP) ME TO MATI #PASSIONFOOD
Instructions. Wash and potatoes soaking in a bowl of water for 10 minutes. Cut potatoes into quarters and add to a pot of water, boiling potatoes for 20 minutes.
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SKORDALIA - GREEK MASHED POTATO AND GARLIC DIP - THEOCOOKS
Pour the garlicky olive oil mixture slowly into the mash and combine fully. Season and taste. Garnish with a few sprigs of thyme or chopped parsley and a little drizzle of olive oil. Goes great with some warm pita or homemade no yeast flatbreads.
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Garlic, olive oil, and salt are the constants in all Greek skordalia recipes, but the base, acid, and consistency vary from place to place. Dried bread, boiled potatoes, and nuts, especially almonds, pine nuts or walnuts, may all be used as the base of this pungent specialty, either alone or together with stale bread or potatoes. One recipe ...
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Skordalia. Greek Potato, Garlic And Lemon Dip. Makes 2 cups. 500g (about 3 or 4 medium) floury potatoes (I used Desiree), scrubbed clean but not peeled 4 large cloves of garlic 1 teaspoon lemon zest, finely grated, plus a little extra for garnish 1 teaspoon salt 1/2 cup olive oil, plus one tablespoon extra for garnish
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SKORDALIA - GREEK GARLIC AND POTATO DIP - THE BLENDER GIRL
In a medium saucepan, place the diced potatoes, cover with cold water and 1 teaspoon of salt, and bring the pot to a boil. Reduce the heat to medium-high, and simmer for 7 to 10 minutes, until the potatoes are cooked through. Drain your potatoes, and allow to cool slightly. Gently mash the potatoes with a masher or ricer.
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SKORDALIA | GREEK GARLIC AND POTATO DIP | KAREN'S KITCHEN STORIES
Add the potatoes to a 2 to 3 quart saucepan and cover with water by one inch. Bring to a boil and simmer for 18 to 22 minutes, until fork tender. Add the garlic to the lemon juice and let soak for 10 minutes. Add the garlic and lemon juice mixture, the zest, almonds, olive oil, water, and salt in a blender for 45 seconds.
From karenskitchenstories.com
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SKORDALIA (GREEK POTATO AND GARLIC DIP) | OMGFOOD
Place in a medium-size bowl. Using a masher, pound and mash the potatoes, adding the garlic and remaining ½ teaspoon of salt a little at a time to thoroughly blend into the potatoes. Add in a little olive oil and continue mashing/pounding until it's been absorbed into the potato mixture. Do the same with the vinegar.
From omgfood.com
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GREEK POTATO GARLIC DIP: SKORDALIA RECIPE - COOKING ON THE …
Instructions. Peel the potato and cut it into large chunks. Add the potato chunks and garlic cloves to a pot with enough cold water to cover everything by about an inch. Bring to a boil, reduce to a strong simmer and cook until a fork can easily slide in out out of the potatoes, about 7 minutes. Pour the potatoes and garlic into a fine mesh ...
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SKORDALIA (GREEK POTATO AND GARLIC DIP) RECIPE - FOOD NEWS
5 medium russet potatoes, quartered and boiled until just tender 10 to 12 cloves chopped garlic Juice of 1 large lemon 1/3 cup olive oil, plus more for topping Salt, generous amount to taste Directions: 1) Peel potatoes, reserving 1 cup potato water. Keep potatoes warm. Set aside. 2) Throw garlic into a food processor and pulse until nearly smooth.
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SKORDALIA (GREEK POTATO AND GARLIC DIP) - FOOD NETWORK UK
Method. 1) Put the potatoes in a medium saucepan and cover with cold water by 5 cm. 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. 2) Rub the skins off the potatoes and discard them.
From foodnetwork.co.uk
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SKORDALIA - GREEK GARLIC AND POTATO DIP • GREEN EVI
Add garlic cloves and vinegar to a small food processor. Blend until smooth and paste like. Add olive oil, salt and pepper, and blend again to emulsify. Place a 3-4 cubes of potatoes to the food processor as well, and blend together with the garlic mixture. Transfer drained potatoes and blended mixture to a large bowl.
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SKORDALIA GREEK POTATO AND GARLIC DIP - UNICORNS IN THE KITCHEN
Once the potatoes are cooked, drain the water and place the potatoes in a bowl. Let them sit for 5 minutes. Mash the potatoes and add the garlic and olive oil mixture to the potatoes and mix well. Stir in the chopped green onions and transfer skordalia to a serving bowl. Top with chopped parsley.
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SKORDALIA RECIPE: GREEK POTATO GARLIC DIP - GREATIST
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From foodandwine.com
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POTENT GARLIC DIP (SKORDALIA) RECIPE - NICOLA KOTSONI | FOOD & WINE
Ingredient Checklist. 1/2 small Idaho potato, cut into 2-inch chunks ; 5 ounces stale peasant bread (about one quarter of a large loaf), crusts removed, bread sliced 1 inch thick
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EASY SKORDALIA (GREEK GARLIC DIP) | OLIVE & MANGO
How to make skordalia dip. Cook the potatoes. Then drain reserving some or the cooking water. Make the garlic herb puree. In a food processor blend the garlic, lemon juice and parsley if using until paste like. Then add the olive oil and salt and pepper. Add a few of the cubes of potato to the purée and blend again until smooth.
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LOW CARB SKORDALIA, HEALTHY SKORDALIA, GARLIC DIP, LOW CARB GARLIC DIP
Place the garlic (raw or roasted) and salt in blender and puree until smooth. Add avocados and puree. Alternating oil with lemon juice and vinegar, gradually add to garlic mixture, pureeing in between. Using a fork, add pepper, mixing briskly until very smooth. Spoon into a dish and serve with kabobs or sliced peppers.
From mariamindbodyhealth.com
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SKORDALIA GARLIC AND POTATO DIP - FRIDAY NIGHT SNACKS AND MORE...
Combine mashed potatoes with extra virgin olive oil and garlic-almond paste. To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon.Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon.Taste and add more kosher salt …
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SKORDALIA —GREEK POTATO AND GARLIC DIP - LIVE LIKE A GREEK
Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) When potatoes are cooked, drain in a colander and reserving 1/2 cup of the cooking liquid. In a food processor bowl, add potato water, garlic, red wine vinegar ...
From livelikeagreek.com
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SKORDALIA RECIPE (GREEK GARLIC DIP) | KITCHN
Whisk 2 large egg yolks into the garlic paste one at a time, and whisk until creamy and pale yellow. Add the lemon juice and zest and whisk to combine. While whisking constantly, pour in 1 cup olive oil in a thin, steady stream until the mixture is thick and emulsified, about 2 minutes. Add the potatoes and stir to combine.
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SKORDALIA - GREEK GARLIC POTATO DIP - FOOD WISHES - YOUTUBE
I love a great dip, and potatoes might be my favorite food, so it’s not surprising that I’m a huge fan of Skordalia. This Greek garlic dip and spread is so s...
From youtube.com
From youtube.com
EASY GREEK SKORDALIA POTATO DIP | SIMPLE. TASTY. GOOD.
Let them cool a bit. Peel the potatoes while still warm and then chop them up into small bits. Peel and chop the garlic finely. Add them to a small saucepan together with the bay leaf and half a cup (120 ml) of water. Place this over medium heat and gently boil the garlic for 5 to 6 minutes.
From junedarville.com
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GREEK GARLIC POTATO DIP (SKORDALIA) - ALEKA'S GET-TOGETHER
Dice them small and add them to a pot of cold water. Bring to a boil and drain potatoes when they are fork tender. Let them cool completely. While your potatoes are boiling, add all of the other ingredients to a food processor and puree for 30 seconds. Remove and place in a medium to large bowl.
From alekasgettogether.com
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SKORDALIA – GREEK GARLIC POTATO DIP – FOOD WISHES CTM MAGAZINE
Skordalia – Greek Garlic Potato Dip – Food Wishes ctm magazine. August 21, 2020 By webfinet In Entertainment 49 Comments. I love a great dip, and potatoes might be my favorite food, so it’s not surprising that I’m a huge fan of Skordalia. This Greek garlic dip and spread is so simple to make, and so satisfying to eat, it’s sort of surprising it hasn’t achieved a …
From ctmmagazine.com
From ctmmagazine.com
SKORDALIA RECIPE | FEASTING AT HOME
Blanch potatoes with 4 cloves garlic in boiling water, until fork-tender, about 15 minutes. Strain, reserving ½ cup of the warm potato water. Mash or put through a potato ricer. ( Do NOT puree in food processor) Place in a bowl and using a fork stir in olive oil, one tablespoon at a time. Add 1 clove finely minced garlic, salt, pepper, lemon ...
From feastingathome.com
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SKORDALIA (GREEK POTATO GARLIC DIP) - EDIBLE PARADISE
Potatoes will give you a smoother consistency, while the bread skordalia will be a bit grainier. More of a paste than a sauce, skordalia is lavished over fish, poured on vegetables, spread on bread like an appetizer, or as a side dish with poultry. INGREDIENTS: 7-8 cloves garlic 1 pound of potatoes, peeled and cut into 1 inch cubes 1 cup olive oil
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SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE
Drain potatoes in colander, then rinse with hot running water for 30 seconds. Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to a paste. Season with salt.
From seriouseats.com
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