Ingredients with Measurements:
- 2 large russet potatoes, peeled and chopped
- 1 head of garlic
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of white wine vinegar
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup of blanched almonds
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Place on a baking sheet and roast for 30-40 minutes, or until the garlic is soft and fragrant.
3. While the garlic is roasting, boil the potatoes in a pot of salted water until tender, about 15 minutes.
4. Drain the potatoes and transfer to a food processor or blender.
5. Add the roasted garlic cloves, blanched almonds, white wine vinegar, lemon juice, salt, and black pepper to the food processor or blender.
6. Pulse until the mixture is smooth and creamy.
7. With the motor running, slowly pour in the olive oil until the skordalia is emulsified.
8. Taste and adjust seasoning as needed.
9. Transfer the skordalia to a serving bowl and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 22g
Protein: 5g
Sodium: 300mg
Substitutions for ingredients:
- You can use red potatoes instead of russet potatoes.
- Walnuts or pine nuts can be substituted for almonds.
- Red wine vinegar can be used instead of white wine vinegar.
Variations:
- Add roasted red peppers for a twist on the classic recipe.
- Use roasted sweet potatoes instead of russet potatoes for a sweeter flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Be sure to wrap the garlic tightly in foil to prevent it from burning in the oven.
- To blanch almonds, place them in boiling water for 1-2 minutes, then drain and rinse with cold water.
Storage instructions:
Store leftover skordalia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat skordalia in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve skordalia in a shallow bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Garnish skordalia with a few whole almonds or a sprinkle of paprika.
Pairings:
Skordalia pairs well with grilled meats, roasted vegetables, and crusty bread.
Suggested side dishes:
Serve skordalia with a Greek salad or roasted vegetables.
Troubleshooting advice:
- If the skordalia is too thick, add a little more olive oil or lemon juice to thin it out.
- If the skordalia is too thin, add more almonds or potatoes to thicken it up.
Food safety advice:
Be sure to wash your hands and all surfaces and utensils that come into contact with raw potatoes.
Food history:
Skordalia is a traditional Greek dip made with garlic, olive oil, and bread or potatoes.
Flavor profiles:
Skordalia has a creamy, garlicky flavor with a nutty undertone from the almonds.
Serving suggestions:
Serve skordalia as an appetizer or side dish with grilled meats or roasted vegetables.
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Region: Greek