Skordalia — garlic and olive oil potato dip
Mashed potatoes with garlic oil, vinegar and golden garlic slices.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 4 garlic cloves
- 3 garlic cloves
- 600 g potatoes
- 200 ml olive oil
- 1 pinch of salt
- 2 tbsp red wine vinegar
Preparation
Peel the potatoes and cut into large chunks. Cover with water in a pan and bring to the boil. Cook for about 20 min until tender. Drain, rinse with cold water and drain again. Allow the surface to dry.
600 g potatoes- knife
- saucepan
- colander
Peel the garlic. Chop the garlic for blending (4 pieces) and thinly slice the garlic for the topping (3 pieces). Gently heat all the oil and garlic in the dried pan for about 10 min. Lift out the slices as soon as golden and set aside. Cool the oil and garlic pieces slightly, then blend with the vinegar.
4 garlic cloves3 garlic cloves200 ml olive oil2 tbsp red wine vinegar- knife
- saucepan
- slotted spoon
- blender
Mash the potatoes with the garlic oil, without putting the potatoes in the blender. Add the salt, mix and top with the reserved garlic slices. Serve as a side.
1 pinch of salt- mixing bowl
- potato masher
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration