Skordalia (Greek Garlic Potato Dip)
Description
Perfect for cookouts or picnics, Chef John's take on skordalia, or Greek garlic potato dip, is as versatile as it is easy to make.
Ingredients
•
1 1/4 pounds russet potatoes
•
6 cloves garlic, sliced, or to taste
•
1 teaspoon kosher salt, or more to taste
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1/2 lemon, juiced
•
1/4 cup white wine vinegar
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1/2 cup olive oil
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1 pinch cayenne pepper
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1 drizzle olive oil, or to taste
•
1 pinch minced fresh oregano
Directions
1
Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
2
While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
3
Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
4
Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
5
Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.