Skordalia is a Greek Dip that is usually potato and or bread based. It always has garlic and olive oil in it. It also has either lemon or vinegar in it……Sometimes it has either almonds or walnuts in it……. I called my version of what I did Skordalia Style because I made the Skordalia like a filling instead of a dip…..If you want it more dip-like then you thin it down with more oil (some people thin it down with water)
Ingredients for around 4 servings
4 russet potatoes
1 head garlic
4 Tablespoons extra virgin olive oil + extra for cooking the potatoes and extra to drizzle the garlic
3 ounces almonds – ground
1 lemon – just the juice
3 Tablespoons apple cider vinegar
sea salt – to taste
black pepper – to taste
optional – finish with a little parsley
Directions
Preheat oven to 400 degrees F.
Brush or spray the potatoes with olive oil and give them a sprinkle of sea salt. They go in the oven for 90 minutes.
The head of garlic gets cut in half and gets a generous drizzle of olive oil.
Cover the garlic with foil. This goes in the oven till the garlic is soft and lightly caramelized. (30-45 minutes) When the garlic is cool enough to handle you squeeze the cloves out.
The cloves get mashed with a potato masher. (set to the side)
The potatoes get cut in half longways when cool enough to handle. Scoop out the centers with a spoon.
If you want the skins crispy ……Spray them with olive oil and add sea salt and pepper and put them back in the oven for 35-45 minutes.
Mash the scooped out potatoes with the lemon juice, almonds, roasted mashed garlic, olive oil, and apple cider vinegar. Add salt and pepper to taste.
Fill the shells. Skordalia is traditionally served at room temperature so there is no need to heat the filling but you can if you want. Finish with parsley if desired.
ENJOY!!!!!
