Skordalia (greek Potato, Almond And Garlic Dip)

100 g blanched almonds

400 g floury potatoes ((like Maris piper))

2 tsp salt ((14g))

40 g garlic cloves ((6-7 large cloves))

1 ½ tbsp lemon juice ((20g))

1 ½ tbsp white wine vinegar ((20g))

150 g extra virgin olive oil ((170 ml), plus extra to garnish)

Black olives ((to garnish))

Soak the almonds in plenty of water overnight. If you forgot this step, you can also soak them for 15 minutes in boiling water.
The next day, peel the potatoes and cut them into 3-4cm chunks. Transfer to a sauce pan, add enough water to cover with around 2-3 cm of water and season with 1 teaspoon (7g) of the salt. Bring to a boil, reduce the heat and simmer for 15 or until the pieces are knife tender.
Meanwhile, drain the almonds, add them to a small food processor and blend until they begin to turn into a paste. Peel and finely grate the garlic cloves into the food processor, then add the lemon juice, vinegar, remaining 1 teaspoon (7g) of salt and 75g of the olive oil. Blend for a few seconds more to combine.
When the potatoes are tender, drain them but reserve the cooking water. Transfer the cooked potatoes to the bowl of a large food processor along with the almond and olive oil mixture and 50ml of the reserved water. Blend for around 15 seconds until smooth, then add the remaining olive oil and blend for a few seconds more to combine. Transfer to a serving bowl and optionally refrigerate for 1-2 hours. To serve, drizzle with extra olive oil and place an olive in the centre as a garnish.

Course🍤Appetizer

Diets🌱Vegan...

Category🫕Dip

Cuisine🇬🇷Greek

Occasions📆Everyday🫒Mediterranean Cuisine🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m