Skordalia (garlic potato)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | kilograms | Potatoes |
| 90 | grams | Garlic heads |
| 4 | Lemons | |
| 370 | millilitres | Olive oil |
| 6 | Black olives | |
| 3 | Lemon slices | |
| Sea salt to taste | ||
| Pinch of parsley | ||
Directions
This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated.
Boil the unpeeled potatoes in water (salted if required, but not necessary).
Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot.
Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer.
Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.
Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.
Notes:
The amount of garlic can be varied according to taste; like this it has a strong flavour.
Skordalia can be surved as a cold side dish, with vegetables.
Posted by Kaz Glover in Intercook