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Greek Garlic and Potato Spread

Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

Skordalia is meant to be strongly garlicky, which is what about 6 cloves will give you, but if you want it a little less intense, you can choose to use 5 or 4 cloves instead.


  • 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into 3/4-inch cubes
  • Kosher salt
  • 3 ounces whole blanched almonds (1/2 cup, 85g)
  • 4 to 6 medium cloves garlic (see note above)
  • 1/4 cup plus 2 tablespoons (90ml) white wine vinegar and/or fresh lemon juice (from about 2 lemons, see note above)
  • 3/4 cup (180ml) extra-virgin olive oil
  • Minced flat-leaf parsley, for garnish
  • Warmed pita and/or bread, for serving


  • 1. Preheat Egg to 350°F with platesetter for indirect heat. Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until it is salty like tears. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
  • 2. Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to a paste. Season with salt.
  • 3. Spread potatoes in an even layer on a rimmed baking sheet and transfer to Egg until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
  • 4. Using a potato ricer or a food mill with the finest disk, mash potatoes into a large mixing bowl. Alternatively, thoroughly mash potatoes with a potato masher in a large mixing bowl.
  • 5. Stir in olive oil and almond-garlic mixture until thoroughly incorporated. If skordalia looks like it's breaking slightly (i.e., if the oil does not fully incorporate to form a homogeneous mixture), stir in more cold water, 1 tablespoon at a time, beating well, until mixture is emulsified. Season with salt, then garnish with parsley and serve immediately with warm pita or bread, or chill until ready to serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828