Snack · 30 min · greek

Skordalia

This is the kind of Greek snack you’ll make on repeat — potatoes and garlic, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Potatoes
• 8 cloves Garlic
• 3/4 cup Ground almonds
• 3/4 cup Olive oil
• 1/4 cup Red wine vinegar

Steps

1. Boil the potatoes until completely tender; rice them while steaming hot.
2. Pound the garlic with salt into a completely smooth paste — any chunk becomes a fiery surprise.
3. Beat the garlic paste and almonds into the hot potato.
4. Drizzle in the olive oil and vinegar alternately, whipping hard until the skordalia is fluffy and holds soft peaks.
5. Taste for salt and vinegar; skordalia should be assertively garlicky — this is not a subtle dip.
6. Serve at room temperature with fried cod, beet salad, or boiled greens.
7. The garlic mellows slightly overnight, but skordalia is best the day it is made.

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