in Greece

Greek potato paste

Spread the love

Ingredients for 4 servings:

  • 500 g potatoes, floury
  • 4 cloves garlic
  • Salt
  • 1 egg yolk
  • 125 ml olive oil
  • 2 tbsp lemon juice
  • Black pepper, freshly ground
  • 50 g walnuts, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Skordalia

Peel the potatoes, cut into quarters, and boil in a little salted water until tender. Peel the garlic cloves and crush them with the salt in a mortar and pestle. Press the potatoes through a potato ricer and mix in the garlic and egg yolk. While stirring with a wooden spoon, add enough oil to form a creamy mixture. Season with lemon juice and pepper, and mix in the roughly chopped walnuts. Recommended as a side dish to fried fish or fried eggplant and zucchini slices, or simply as a starter with white bread. I also cooked garlic cloves and mashed them with the potatoes. I omitted the lemon juice, as I didn’t have any.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chocolate sparkling cake

Warm goat cheese on salad (variant 1)