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Skordalia

Course Appetizer
Cuisine American
Keyword garlic sauce, greek garlic dip, meze, potato dip
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Boiled potato mashed with garlic, rosemary, oregano and vinegar, then beaten with olive oil and a spoon of yogurt.

Ingredients

  • 1 medium potato approx 125g/4 oz
  • 2 fat cloves of garlic
  • 1 tsp minced fresh rosemary
  • 1/2 tsp dried Greek oregano
  • 1/2 tbsp white wine vinegar
  • 1/2 cup good quality olive oil
  • 1 tbsp Greek yogurt
  • Salt and pepper to season

Directions

  • Boil the potato in its skin (this keeps the flesh dry). Peel and mash it.
  • Peel the garlic, press it through a garlic crusher, and add it to the potato.
  • Pour 1/2 tsp boiling water over the dried oregano, leave for 5 minutes, then squeeze out the water.
  • Mix the oregano, rosemary, vinegar, olive oil, and yogurt thoroughly into the potato.
  • Season to taste; if it is too thick, add a little water.

Notes

Prep 10 minutes, cook 20, total 30. Keep covered in the fridge and eat within a couple of days; the garlic strengthens over time (a little extra yogurt mellows it). Freezing not recommended.

Nutrition

Serving: 63g | Calories: 270kcal | Carbohydrates: 6.5g | Protein: 1.2g | Fat: 27g | Saturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 5.9mg | Potassium: 172mg | Fiber: 0.7g | Sugar: 0.5g | Vitamin A: 16IU | Vitamin C: 4.3mg | Calcium: 16mg | Iron: 0.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; potato counted as red potatoes, minced fresh rosemary counted as dried rosemary, dried Greek oregano counted as dried oregano, Greek yogurt counted as nonfat Greek yogurt. Brands and portions vary, so use it only as an approximation.