For ➍500 g floury potatoes, washed but not peeled
2 cloves of garlic
14 cl olive oil (1 cl extra for serving)
juice of a small lemon
salt & pepper
80 g finely crushed toasted flaked almonds or walnuts to sprinkle on top or some olives
Boil the potatoes with their skins on in plenty of salted water. Once cooked, drain and, when cool enough to handle, peel them from their skin.
Crush the garlic with a pinch of salt into a paste. Push the potatoes through a sieve, mouli or a potato ricer and add the garlic paste. [Skordalia must be absolutely smooth – use a potato ricer to mash the potatoes or push the cooked potato through a sieve with the back of a spoon.]
Beat in the oil and lemon juice into the potato mix. Check the mix for salt and pepper.
If the skordalia is a bit too thick (it should be the consistency of hummus) thin with a bit of hot water.
If using the nuts, spread the skordalia onto a plate or bowl and sprinkle the nuts on top.
Add the extra trickle of olive oil to serve.
Serve with grilled meats. or as dip sauce. Or as a spread on fresh bread.
Crush the garlic with a pinch of salt into a paste. Push the potatoes through a sieve, mouli or a potato ricer and add the garlic paste. [Skordalia must be absolutely smooth – use a potato ricer to mash the potatoes or push the cooked potato through a sieve with the back of a spoon.]
Beat in the oil and lemon juice into the potato mix. Check the mix for salt and pepper.
If the skordalia is a bit too thick (it should be the consistency of hummus) thin with a bit of hot water.
If using the nuts, spread the skordalia onto a plate or bowl and sprinkle the nuts on top.
Add the extra trickle of olive oil to serve.
Serve with grilled meats. or as dip sauce. Or as a spread on fresh bread.
