Potato Skordalia

  • Serves

    makes About 2 Cups

There are many versions of skordalia, a thick, garlicky Greek sauce; this one makes an excellent accompaniment to grilled lamb.


  • 1 russet potato, peeled, and cut into 1" pieces
  • 8-10 cloves garlic, peeled
  • 12 tsp. kosher salt, plus more for seasoning
  • 1 cup extra-virgin olive oil
  • 13 cup ground blanched almonds
  • 1 Tbsp. red wine vinegar
  • Freshly ground black pepper


Step 1

Put potatoes into a 2-qt. pot of salted water and bring to a boil. Cook until tender, about 15 minutes; drain and transfer to a large bowl. Mash potatoes until smooth.

Step 2

Smash garlic cloves, sprinkle them with 1⁄2 tsp. of the salt, and make a paste by finely chopping garlic and repeatedly scraping it against work surface.

Step 3

Add garlic paste to potatoes and vigorously whisk in olive oil, almonds, and vinegar. Season with salt and pepper, to taste. Serve immediately or refrigerate overnight.

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