Fall

Aioli + Potatoes = Skordalia

by:
May 24, 2011
4
1 Ratings
Aioli + Potatoes = Skordalia
  • Makes over 1 cup
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! - inpatskitchen —inpatskitchen

Test Kitchen Notes

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-lis —em-i-lis

What You'll Need
Ingredients
  • 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
  • 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
Directions
  1. For the aioli
  2. 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.
  3. 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.
  1. For the Skordalia
  2. Boil the potatoes until tender and then put them through a ricer or food mill. Cool.
  3. Combine the aioli with the riced potatoes, stirring vigorously and adjust the taste with lemon juice and salt. Chill before serving.
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  • EmilyNunn
    EmilyNunn
  • inpatskitchen
    inpatskitchen
  • em-i-lis
    em-i-lis
  • Rebecca
    Rebecca
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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5 Reviews

Rebecca
Rebecca June 4, 2014
i wanna make some aioli!!!! mmmmm!!!! i'm not to big on mayo but aioli sounds delicious
 
inpatskitchen
inpatskitchen June 4, 2014
Go for it!
 
EmilyNunn
EmilyNunn November 12, 2013
I'm excited about this all over again.
 
inpatskitchen
inpatskitchen June 10, 2011
Thanks so much for your compliments...I truly appreciate them!
 
em-i-lis
em-i-lis June 3, 2011
We just finished eating most of this skordalia and thought 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. As well, I don't feel that things with raw garlic save terribly well- the garlic gets increasingly strong and pungent and ends up overpowering all other ingredients. I don't suspect that would be so in this case.
Once the aioli 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/or 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.