Description
A creamy Greek dip packed with potatoes and almonds. Perfect with pita bread or crudités.
Ingredients
Units
Scale
- 1 lbs (454 g) potatoes
- 1 tbsp (15 ml) salt
- 4 cloves garlic
- 1 cups (237 ml) blanched almonds
- 0.5 cups (118 ml) extra virgin olive oil
- 4 tbsp (60 ml) lemon juice
- 3-4 tbsp (45-60 ml) red or white wine vinegar
Instructions
- Place the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring to a boil. Cook until fork tender (about 20 minutes, depending on size).
- While the potatoes are cooking, combine the garlic, almonds, and 1 tablespoon of salt in a blender or food processor and blend on high until pulverized. Add the olive oil, lemon juice, and 3 tablespoons of vinegar and continue blending until very smooth.
- Reserve 1 cup of potato cooking water, then drain the potatoes and allow to cool for a few minutes. Remove the skins from the potatoes, then press them through a potato ricer or mash thoroughly by hand.
- Add the garlic almond mixture and 1/2 cup of reserved cooking water while the potatoes are still warm. Mix and mash until totally combined and smooth. Taste and adjust seasoning/acidity as necessary, and thin out with more water to achieve desired consistency.
- Serve warm or at room temperature as a dip for crudités and pita.
Notes
- For a smoother skordalia, use a fine-mesh sieve to strain the mashed potatoes before combining with the almond mixture.
- Toasted almonds will add a richer flavor; toast them in a dry pan before blending.
- If you don’t have a potato ricer, a food mill works well as a substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 4