Skordalia is a traditional Greek dish that is served with batter fried salt cod. It’s traditionally served on the 25th of March, Greek National Independence day.
If you love garlic, then you have to try this amazing recipe for traditional Greek Skordalia! Even though it’s traditionally eaten with cod, you can have it as a side with a variety meat, or vegetables or even serve it as a dip. One of the most common dishes it is served with is, Pantzaria – Greek Beetroot Salad.
This dish is traditionally made using a food processor, if you don’t have a food processor to prepare this skordalia, you can mash the potatoes with a potato masher or ricer then combine the ingredients, using a whisk.
- 6 potatoes, peeled and cut into pieces.
- 1 teaspoon of coarse salt.
- 3 cloves of garlic
- 1/2 cup extra virgin olive oil.
- Juice from 1 lemon.
- 1/2 tbsp salt.
- 1/4 cup water.
- Place a large pot filled with water over high heat, add 1 teaspoon of coarse salt and bring to a boil.
- While the water comes to a boil, peel and chop the potatoes into small pieces and add them to the pot of boiling water. Boil for 15-30 minutes, until they soften. (The boiling time depends on how large the size of the pieces of potato are.)
- In a food processor, add the olive oil, garlic, lemon and salt. Beat until the garlic completely breaks down.
- When your potatoes are ready, and you can easily pierce them with a fork, drain and set aside for 5 minutes. After 5 minutes, start transferring the potatoes into the food processor, adding water to help smooth the Skordalia. Keep mixing until you have a nice smooth consistency.
- Keep in mind that the more time goes by, the garlic smell becomes stronger and also, the puree becomes thicker and stiffer.
- Remove from food processor and pour the Skordalia into a serving bowl.
- Serve by drizzling some fresh extra virgin olive oil on top.
- If you skordalia is too thick, just add some water to thin it out.