Potato Skordalia Recipe | Abel & Cole
Potato Skordalia
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Prep: 30 mins
Cook: 30 mins
Skordalia is a garlicky Greek dish, traditionally made with stale bread. We reckon it’s a treat with our organic potatoes.
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Ingredients you'll need
  • A bag of potatoes
  • 6 garlic cloves
  • 2 lemons
  • A bag of flaked almonds
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 125ml olive oil
You'll need
  • Pan with a lid
  • Chopping board
  • Vegetable peeler
  • Knife
  • Lemon juicer or fork
  • Frying pan
  • Wooden spoon
  • Bowl
  • Colander
  • Food processor or masher
  • Measuring jug
Step by step this way
  • 1.

    Half fill a large pan with cold water. Add a pinch of salt. Scrub the potatoes. Peel and chop them. Pop them in the water. Peel the garlic gloves. Add them to the potatoes.

  • 2.

    Pop a lid on a pan. Bring to the boil. Turn the heat down. Simmer for 20 mins till the potatoes are soft.

  • 3.

    While the potatoes are cooking, juice the lemons. Warm a dry frying pan. Add the flaked almonds. Toast over a medium heat for 2-3 mins till golden. Keep shaking the pan while they cook. Tip them into a bowl.

  • 4.

    Drain the potatoes. Shake the colander a few times to shake off as much water as possible.

  • 5.

    Put the potatoes and garlic cloves in a food processor. Add the lemon juice. Season with salt and pepper.

  • 6.

    Turn the processor onto constant to mash the potatoes. Once they are mashed, start pouring in 125ml olive oil while the processor is going to make a smooth purée.

  • 7.

    Taste the potato skordalia and adjust the seasoning. Spoon into a warm serving dish. Top with the flaked almonds to serve.

  • Tip

    Mash it up If you don’t have a food processor, you can mash the potatoes and then beat in the lemon juice and olive oil with a wooden spoon to make a smooth purée. If won’t be quite as smooth and sticky as if you’d made it in the processor, but it’ll still be tasty.

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