Garlicky Potato Dip (Skordalia)
Skordalia is a traditional Greek dip with the appealing bite of lots of fresh garlic that also is great light meal. This version uses potatoes as a creamy base, along with almonds and olive oil. Serve at room temperature with hot Crispy Eggplant & Zucchini Chips.
Tip: A potato ricer is an old-fashioned gadget that operates something like a giant garlic press. Instead of pressing little cloves through it’s sieve, cooked potatoes are pressed to yield fluffy bits of potato that vaguely look like cooked rice. Gently swirled together they form an extra creamy version of mashed potato that’s habit forming.
1 pound white, waxy potatoes, peeled and diced
1/2 teaspoon sea salt
5 garlic cloves, peeled and minced
1/2 cup sliced, blanched almonds
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
Pinch of white pepper
Additional olive oil and dried oregano for ganish
1. In a large pot, cover potatoes with cold water and bring to boil, then reduce heat to medium and cook until very tender, about 15 minutes. Turn off heat and reserve 1/2 cup potato-cooking water, then drain the potatoes. When the potatoes are cool enough to handle, in a large mixing bowl press them through a potato ricer or use a potato masher until no lumps remain. Sprinkle salt over potatoes.
2. In a food processor, pulse garlic, sliced almonds and olive oil in a sauce that’s as smooth as possible, scraping sides of processor bowl down with a rubber spatula as needed. Empty this into the mashed potatoes and add lemon juice, crumble in oregano and add white pepper. Dribble in 2 tablespoons of potato water and with a large fork stir to combine. If necessary add a tablespoon or more of potato water to form a thick dip the consistency of very thick hummus. Taste and season with additional salt and lemon juice if desired. Swirl skordalia into thin layer in a shallow serving dish, dribble with 1-2 teaspoons of olive oil, and sprinkle with dried oregano. Serve slightly warm or at room temperature.