Ingredients with Measurements:
- 1 pound potatoes, peeled and chopped
- 1 cup blanched almonds
- 4 garlic cloves, minced
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender. Drain and set aside to cool.
2. In a food processor or blender, pulse the almonds until finely ground.
3. Add the garlic, lemon juice, olive oil, salt, and black pepper to the food processor and pulse until well combined.
4. Add the cooled potatoes to the food processor and pulse until smooth.
5. While the food processor is running, slowly add the water until the skordalia reaches your desired consistency.
6. Taste and adjust seasoning as needed.
7. Transfer the skordalia to a serving bowl and refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- Makes about 2 cups of skordalia.
Nutritional information:
- Calories: 300
- Fat: 28g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use cashews or pine nuts instead of almonds.
- You can use vegetable broth instead of water.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use roasted garlic instead of raw garlic for a milder taste.
- Add fresh herbs like parsley or dill for extra flavor.
Tips and tricks:
- Make sure the potatoes are fully cooked and cooled before adding them to the food processor.
- Add the water slowly to achieve the desired consistency.
- Skordalia can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store skordalia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Skordalia is best served chilled or at room temperature, but you can gently reheat it in the microwave or on the stove over low heat.
Presentation ideas:
- Serve skordalia in a bowl with a drizzle of olive oil and a sprinkle of chopped almonds or fresh herbs on top.
Garnishes:
- Chopped almonds or fresh herbs like parsley or dill.
Pairings:
- Serve skordalia as a dip with pita bread or vegetables.
- Use it as a spread on sandwiches or wraps.
- Serve it alongside grilled meats or fish.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the skordalia is too thick, add more water or olive oil to thin it out.
- If the skordalia is too thin, add more potatoes or almonds to thicken it up.
Food safety advice:
- Make sure to store skordalia in the refrigerator and discard any leftovers after 3 days.
Food history:
- Skordalia is a traditional Greek dip made with garlic, olive oil, and either bread or potatoes.
Flavor profiles:
- Creamy, garlicky, nutty, tangy.
Serving suggestions:
- Serve skordalia as a dip with pita bread or vegetables, or use it as a spread on sandwiches or wraps.
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Region: Greek