Recipes Appetizers and Snacks Dips and Spreads Recipes Skordalia (Greek Garlic Potato Dip) 4.8 (4) 3 Reviews 2 Photos Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make. Recipe by Chef John Updated on January 3, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 5 mins Total Time: 45 mins Servings: 8 Yield: 2 cups Jump to Nutrition Facts Ingredients 1 ¼ pounds russet potatoes 6 cloves garlic, sliced, or to taste 1 teaspoon kosher salt, or more to taste ½ lemon, juiced ¼ cup white wine vinegar ½ cup olive oil 1 pinch cayenne pepper 1 drizzle olive oil, or to taste 1 pinch minced fresh oregano Directions Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes. While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve. Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes. Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher. Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano. Chef's Notes: You can make this with whatever kind of potato you want, but I highly recommend using a russet. You can add fresh herbs to this if you like, such as parsley, chives, or dried oregano. I prefer using a milder, fruity olive oil for this. Dip may be thinned with potato cooking water if needed, depending on the desired thickness; just reserve before draining. I Made It Print Nutrition Facts (per serving) 183 Calories 14g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 183 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 246mg 11% Total Carbohydrate 13g 5% Dietary Fiber 2g 6% Total Sugars 1g Protein 2g Vitamin C 15mg 75% Calcium 14mg 1% Iron 1mg 4% Potassium 309mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved