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A garlic-flavoured puree made using either potato, bread or ground almonds as a base. Skordalia can be served as a dip for grilled vegetables, or to accompany grilled fish or barbecued lamb.


Serves 4 as an accompaniment

2 large floury potatoes
1–2 garlic cloves
1 egg yolk (optional)
¼ lemon
75–100ml olive oil
1–2 tbsp white wine vinegar
3–4 tbsp warm water (if necessary)


  1. Peel the potatoes and cut into 2cm dice. Place in a saucepan of cold water, just enough to cover, and heat over a medium to high heat until simmering. Cover and simmer for 8–15 minutes until cooked; a cutlery knife should penetrate the potato easily and be easily released. While the potatoes are cooking, peel and crush the garlic and mix with the egg yolk.
  2. Once cooked, drain the potatoes well, return them to the empty pan and leave to steam-dry. While still warm, push them through a potato ricer a few at a time, into a clean saucepan. Squeeze the juice from the lemon.
  3. Mix the egg yolk and garlic into the potato and then beat in the olive oil, wine vinegar, lemon juice and some seasoning, to taste. Add more olive oil and crushed garlic to taste, if needed. The skordalia should be a soft, spoonable consistency, so stir in 3–4 tbsp warm water to loosen it if necessary.
  4. To serve, gently warm through the skordalia over a low heat before plating.

The egg yolk in this recipe is used to enrich the skordalia, but can be omitted if preferred.

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