Potato Skordalia
Skordalia is the renowned potato and garlic sauce originating in Greece and a true national favourite. My version follows tradition, however, I like to add a JULES twist and add finely chopped rocket. Traditionally Skordalia is always served at room temperature (not cold) and enjoyed with cod or fried fish, pork or rabbit and for those avoiding meat skordalia can be served with beets and any type of boiled greens. Skordalia (or garlic potatoes) can also be served as a dip with crusty bread or vegetable crudités.
Ingredients
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450g potatoes- peeled
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6-8 cloves of garlic- crushed
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240ml extra virgin olive oil
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Seasonings
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Sea salt
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Coarsely ground black pepper
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Capful of cider vinegar
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Few leaves of rocket- finely chopped
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Garnish
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A glug of extra virgin olive oil
Instructions
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Prepare potatoes:
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01 Wash and peel the potatoes. Cut into cubes.
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Cook:
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02 Place all the cubed potatoes into a saucepan, cover with water plus a touch of salt and bring to the boil. Gently cook until soft, for say 20 minutes. Drain and mash until smooth.
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Make garlic oil:
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03 In a food processor place garlic cloves, touch of salt and a tablespoon of extra virgin olive oil. Pulse to a paste. Now add half of the olive oil and pulse again.
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Assemble:
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04 In a large mixing bowl add the garlic paste to the potato mash mixing well. Now add the remaining extra virgin olive oil beating well with a wooden spoon. Add the cider vinegar and check the seasoning. Finally add the chopped rocket leaves mixing in well.
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Serve:
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05 Traditionally skordalia is served warm with a glug of extra virgin olive oil on the top. Enjoyed with fish or grilled meats but equally as tasty as a savoury dip.
Notes
This recipe is a mix of tradition and my influence as I add finely chopped rocket. I also recommend to use an all purpose white ‘floury’ potatoes for the best result, and of course, the finest quality extra virgin olive oil for taste.
