Skordalia (Greek Garlic & Potato Spread)

Appetizer

Total Time: 45 mins

Prep Time: 15 mins

Cook Time: 30 mins

Yield: 6-10 servings


Ingredients

  • 2 medium russet potatoes, peeled and cut into 3/4 inch cubes 
  • Salt 
  • 1/2 cup almonds (I used sliced) 
  • 4-6 cloves garlic 
  • Juice from 2 lemons 
  • 3/4 cup olive oil 
  • Minced flat leaf parsley, for garnish 
  • Warmed pita bread 

Equipment

Directions

  1. Preheat oven to 350 degrees. Rinse cut potatoes in a colander until the water runs clear.
  2. Place potatoes in a pot and cover with 2 inches of water, salted heavily, like sea water. Heat on high until boiling, then reduce heat to medium and simmer 10-15 minutes, or until fork tender.
  3. Drain and rinse with cold water. Place potatoes in a single layer on a 13x9 baker and place in the oven for about 6 minutes to dry the potatoes out. 
  4. Meanwhile, in a food processor, combine the almonds, garlic, and lemon juice. Process for a few minutes or until it becomes a paste. 
  5. Once the potatoes come out of the oven, put them into a large mixing bowl and mash well, until potatoes are smooth. 
  6. Pour almond mixture into a medium size mixing bowl, then slowly add the olive oil until the mixture is completely blended. (If mixture breaks, add 1 tablespoon of cold water at a time until mixture incorporates.)
  7. Immediately add almond mixture to mashed potatoes and fold in with a rubber spatula until it all comes together. 
  8. Fill a ramekin and top with parsley garnish. Serve immediately with toasted pita bread pieces.

 

 

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