Saturday, December 17, 2016


Skordalia is a delicious Greek spread that is wonderful spread on toasted pita or spanakopita,  put in wraps, or eaten with chips.

2 russet potatos peeled and chopped  (about 1 pound)
1 tsp kosher salt
8 medium cloves of garlic, minced
3/4 cup almonds (I use sliced almonds but you can also use blanched whole almonds)
1/2 cup extra virgin olive oil
3 Tb freshly squeezed lemon juice
freshly ground pepper to taste
minced flat leaf parsley for garnish

Put potatoes in a medium saucepan and cover with a couple of inches of water.  Bring to a boil and simmer until potatoes are very soft.  Strain the potatoes over a bowl and save the potato cooking water.  Put the potatoes in a large bowl and mash well.

In a blender, combine the garlic, almonds, and oil and puree to a smooth paste.  Mix the garlic mixture with the potatoes.  Add the 1 tsp of kosher salt, lemon juice, and black pepper.  Taste and add more pepper, salt or lemon juice if you like.  Add some of the potato cooking water to get it to the desired consistency.  Sprinkle with parsley before serving.

This tastes better if it is left to sit for a few hours or overnight in the refrigerator.  

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