Greek Garlic and Potato Spread (Skordalia)
 
Prep time
Cook time
Total time
 
A traditional Greek vegan appetizer or side dish, a real treat for all garlic lovers!
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Recipe type: Appetizer/Side Dish
Cuisine: Greek
Serves: 6
Ingredients
  • 2 lbs. Yukon Gold potatoes
  • 1 TBSP. salt
  • --- --- freshly ground pepper
  • 8 med. garlic cloves, chopped
  • 2 TBSP. red wine vinegar
  • ½ cup good quality extra virgin olive oil
  • ½ cup water from the boiled potatoes, at room temperature
Instructions
  1. Scrub the potatoes well, peel them and cut them in half. Place them in a bowl and cover them with cold water. Rinse a couple of times to get rid of their surface starch. Place in a large saucepan and cover them with fresh water. Bring to a boil. Lower the heat and gently simmer for about 30 minutes. At that point, the potatoes should be very tender. Drain them in a colander and reserve ½ cup of the cooking water. Set the potatoes aside and keep them warm.
  2. In a food processor, add the garlic, the red wine, the seasoning and the cooking water, and blend well. Allow them to sit for a few minutes.
  3. Cut the (still warm) potatoes in medium-size pieces and add them to the food processor. Blend to combine. Then, pour in the olive oil, a little at a time, and process until the olive oil is completely incorporated and the mixture is smooth and creamy.
  4. Before serving, drizzle some more olive oil and sprinkle a few minced chives on top. Mini capers would be a good addition too!
Notes
If you don’t have a food processor, you can use a hand-held mixer to blend everything. You can serve the skordalia as a side dish at room temperature, or as a delicious spread with some toasted bread or pita wedges.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-garlic-and-potato-spread-skordalia/