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Skordalia

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Recipe summary

Recipe courtesy of Christine's Mom, Georgia.

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 4 or 5 medium Yukon Gold potato, peeled, quartered
  • 4 garlic, cloves
  • coarse salt
  • 5 tablespoons extra virgin olive oil
  • 4 tablespoons lemon, juice
  • freshly cracked black pepper

Directions

  1. Cover potatoes and 1 teaspoon coarse salt with water in a medium saucepan. Bring to a boil. Turn the heat down and cover the pan. Simmer the potatoes for about 15 minutes or until fork tender.
  2. Drain potatoes well. Reserve 1 cup of cooking water.
  3. Rice the potatoes into a bowl.
  4. Puree 4 cloves of garlic with a mortar and pestle. Add pureed garlic to the potatoes.
  5. Mix in by hand 1 teaspoon coarse salt, olive oil, lemon juice and pepper.
  6. Add cooking liquid only if a thinner dip consistency is desired.
  7. For a really smooth dip, push potato mixture through a sieve with a rubber spatula.
  8. Serve warm with toasted pita.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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