Name: Skordalia (Greek Garlic Potato Dip) recipe
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

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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

Nutrition Info

183.1 calories carbohydrate: 13.2 g cholesterol: : - fat: 14.2 g fiber: 1.6 g protein: 1.6 g saturatedFat: 2 g servingSize: - sodium: 245.7 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

2 cups

Recipe Note

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.

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