Ingredients:

  • 2 medium russet potatoes (about 1 lb / 450 g), peeled and cubed
  • 4-6 cloves garlic, peeled (to taste)
  • 1/2 cup (120 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar (or lemon juice)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley (for garnish, optional)
  • Extra olive oil for drizzling (optional)

Instructions:

  1. Bring a large pot of salted water to a boil, add cubed potatoes, and cook until tender, about 15-20 minutes. Drain and let cool slightly.
  2. While the potatoes are cooking, blanch the garlic cloves in boiling water for 1-2 minutes. Drain.
  3. In a mixing bowl or food processor, combine the cooked potatoes and blanched garlic. Mash or blend until smooth.
  4. Gradually add the olive oil, continuing to mix until incorporated. Stir in vinegar (or lemon juice), and season with salt and pepper to taste.
  5. For a smoother texture, add water or more olive oil as needed.
  6. Transfer skordalia to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Garnish with parsley and a drizzle of olive oil before serving.