Skordalia with Potato and Almonds
The Peloponnesian garlic pounder — boiled potato beaten with raw garlic, white wine vinegar, and a slow stream of olive oil into a fierce, fluffy dip traditionally served alongside fried salt cod or beetroot.
Ingredients
- floury potatoes, peeled500 g
- garlic cloves, peeled5
- blanched almonds40 g
- white wine vinegar3 tbsp
- extra virgin olive oil150 ml
- salt1 tsp
Steps
Boil the potatoes.
Cut the potatoes into 3 cm chunks and boil in well-salted water until a knife slides through with no resistance, about 18 minutes.
Pound garlic and almonds.
Meanwhile pound the garlic, almonds, and salt to a smooth paste in a mortar — or pulse in a small food processor.
Drain and steam dry the potatoes.
Drain the potatoes and let them steam dry in the colander for 2 minutes.
Rice the hot potatoes.
Mash the still-hot potatoes through a ricer into a bowl — never use a food processor, it turns them gluey.
Beat in garlic-almond paste and vinegar.
Beat in the garlic-almond paste and vinegar with a wooden spoon.
Drizzle olive oil while beating.
Drizzle the olive oil in a thin stream while beating constantly until the skordalia is fluffy and pale.
Taste, adjust seasoning, and serve.
Taste, adjust salt and vinegar, and serve at room temperature.
Nutrition, per serving. 325 calories. Protein 5.3 grams, 6 percent. Carbs 23.9 grams, 29 percent. Fat 23.7 grams, 65 percent. Fiber 3.3 grams, sugar 2.2 grams, saturated fat 3.4 grams, sodium 590 milligrams. Estimated from ingredients.
