Skordalia Recipe
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(4)
Ingredients
2 servings
- 1 pound white, yellow waxy potatoes or russet potatoes (2-3 large potatoes)
- 4 cloves garlic, divided (or use 5-6 cloves roasted garlic!)
- 1/4 cup blanched almonds, toasted (Marcona almonds work well here)
- 1/2 cup plain Greek yogurt (we used full-fat)
- 3 tablespoons extra-virgin olive oil plus more for garnish
- 2-3 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4-6 tablespoons water (hot potato water)
- 1 teaspoon fresh chopped Italian parsley
- 1 teaspoon lemon zest
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Preparation
Step 1
Place whole potatoes and 3 cloves of garlic in a pot, cover with cold water , season with salt if desired, and bring to a boil. Turn down to a simmer until fork tender, about 20 minutes. (We are taming the garlic here- feel free to add it raw for a more traditional taste- *See notes.)
Step 2
While potatoes are cooking, grind almonds in a food processor until finely powdered. Add yogurt, olive oil, lemon juice, 1 raw garlic clove, salt and pepper. Whirl until smooth.
Step 3
Drain the potatoes, reserving ½ cup of the warm cooking water. Peel the potatoes (or leave skin on, up to you!). In a bowl cream potatoes and boiled garlic with a potato masher or put potatoes through a potato ricer. ( Do NOT puree in a food processor– this can make the potatoes unpleasantly gummy). Stir in the creamy almond yogurt mixture. One tablespoon at a time, add reserved potato water, until desired consistency.
Step 4
To serve, spoon into a shallow dish or plate and create a circular ring or well with the back of a spoon, and drizzle olive oil in the well, sprinkle with parsley and lemon zest.
Step 5
Serve warm, at room temp, or chilled with toasty warm pita bread, pita chips, veggies or naan bread.
Step 6
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