in Greece

Potato-garlic paste

Spread the love

Ingredients for 4 servings:

  • 400 g potato(s), waxy
  • 4 cloves garlic
  • 5 tbsp olive oil
  • 6 tbsp meat broth (instant)
  • Salt
  • 1 small lemon(s), the juice
  • 1 thin pepper, mild or hot

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Skordalia me potatoes

Barely cover the potatoes with water in a pot and cook with the skin on for about 25 minutes. Peel while still hot and press them through a potato ricer or fine sieve into a bowl. Peel the garlic cloves and press them through the garlic press with the potatoes. Add the olive oil and meat broth, salt, and lemon juice, and mix everything into a smooth paste. If it’s too thick, stir in a little more meat broth or oil. Arrange the potato paste on a flat plate, slice the peppers lengthwise, rinse, and cut into rings, and garnish the paste with them.

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.

Spaghetti nests

East Frisian croissants