Sams Skordalia Recipes

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SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

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.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

FRENCH FRY SKORDALIA



French Fry Skordalia image

Provided by Food Network Kitchen

Time 25m

Yield 2 cups

Number Of Ingredients 7

4 cups frozen curly french fries (about 12 ounces)
6 to 8 cloves garlic, chopped
1/4 cup blanched almonds
3/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
Pita chips and/or vegetable sticks, for dipping

Steps:

  • Preheat the oven to 350 degrees F. Spread the french fries on a baking sheet and bake until golden and warmed through, about 10 minutes.
  • Put the garlic, almonds and olive oil in a food processor and pulse until finely ground. Add the french fries, lemon juice, 1 1/4 cups water and 1/2 teaspoon salt and pulse until almost smooth. Season with salt and pepper. Transfer to a bowl and drizzle with olive oil. Serve with pita chips and/or vegetables.

ROASTED PEPPER SKORDALIA



Roasted Pepper Skordalia image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.

SKORDALIA



Skordalia image

This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

2 russet potatoes (1 pound/453 grams), peeled and cut into 1-inch chunks
Kosher salt
2/3 cup (100 grams) blanched raw almonds
5 large garlic cloves (25 grams)
2 tablespoons (4 grams) fresh oregano leaves
1/4 cup freshly squeezed lemon juice
2 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
Chili oil, for drizzling
Cut vegetables, such as carrots, Persian cucumbers, bell peppers and radishes, for dipping
Pita chips, store-bought or homemade, recipe follows, for dipping
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil, plus extra for brushing
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 pita breads
Ground sumac, for serving
Flaky salt, for serving, optional

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
  • To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
  • Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
  • Heat a grill pan or gas or charcoal grill over medium-high heat.
  • In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
  • Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

SKORDALIA



Skordalia image

Found on a commercial garlic grower's website on the internet: "All of the Greek restaurants serve a dark, crusty bread with a garlic dip they call Skordalia. It's a very simple and economical dish. Even people who wouldn't think they would like garlic will like this. For years we'd go down there and hit all the clubs. We could never find out what was in it. We'd go home and we thought: "There must be yogurt in it", but we could never really get it. Finally one day we went into Stacy's Restaurant and it turned out that Julie Stacy had and gave us the recipe:"

Provided by Donna M.

Categories     Spreads

Time 35m

Yield 1 batch

Number Of Ingredients 5

1 lb potato
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice

Steps:

  • Take one pound of potatoes, peeled, diced and boiled until soft.
  • Pour out the water and leave them in the pan a couple of minutes to dry out.
  • Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
  • The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
  • You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
  • Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
  • You want to get where it just kind of hangs on the bread.

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