Aioli + Potatoes = Skordalia

By • May 24, 2011 7 Comments

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Author Notes: I've been planning our menu for our annual Memorial Day barbecue and am going to do a Greek antipasto platter to include my Marinated and Grilled Baby Octopus, tarama, eggplant and dill spread, olives, cheese, etc and thought I'd include Skordalia, that supersaturated lemony garlic potato dip ,when I realized that it's actually an aioli mixed with potatoes. Traditional Skordalia calls for 8 to 10 cloves of fresh garlic, but I tamed this a bit by using only one clove of fresh and a head of roasted. Serve this as a dip for vegetables or as an accompaniment to grilled lamb or fish. Or try it with some cold leftover roast chicken...yum! - inpatskitcheninpatskitchen

Food52 Review: We just finished eating most of this skordalia and it was lovely. I used Russets instead of Yukon Golds but otherwise made everything according to inpatskitchen's directions. The aioli is delicious. I like the use of roasted garlic here because while you definitely still get a punch of garlic, it's more muted, softer and rounder than it would be with raw garlic. So this aioli is just right. Once it is stirred into the potatoes you do lose some of the flavor, but this skordalia would be a fantastic base for grilled steaks or grilled branzino/swordfish/the like and great with asparagus. We ate it with dolma and a tuna-white bean-vidalia onion-tomato salad. Lovely dinner! I'll make this again. - em-i-lisem-i-lis

Makes over 1 cup

For the aioli

  • 1 head garlic, top cut off about a half inch down, drizzled with a teaspoon of olive oil, placed on a piece of foil to cover and roasted in a 450F oven for 30 minutes
  • 1 clove fresh garlic
  • 1 room temperature egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon dijon mustard
  • Juice of 1/2 a lemon
  • 1/2 cup neutral oil such as vegetable or canola
  • 1/2 cup extra virgin olive oil
  1. In the bowl of a mini processor place the roasted garlic cloves, clove of fresh garlic, egg, salt,mustard and lemon juice and process until smooth.
  2. Drizzle in the 2 oils through the teeny holes on the lid of the processor with the machine on and until the mixture thickens. Refrigerate to thicken a bit more.

For the Skordalia

  • 2 heaping cups diced potatoes ( I used Yukon Gold but russets will work )
  • The previously made aioli
  • Lemon juice and salt for adjusting the finished product
  1. Boil the potatoes until tender and then put them through a ricer or food mill. Cool.
  2. Combine the aioli with the riced potatoes, stirring vigorously and adjust the taste with lemon juice and salt. Chill before serving.

More Great Recipes: Potatoes|Condiments

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