Ingredients
potatoes (good mashing ones, peeled and cut into 2.5cm cubes)
600 grams
garlic cloves, very finely minced
8
lemon, juiced
1
olive oil
150ml
flaky sea salt
(to taste)
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My favourite place to eat as a teenager was a Greek restaurant with paper tablecloths that still sits on the fringes of Brisbane’s West End. Whenever there were more than a couple of us around the table, I would talk everyone into the big, shared feast of bits: a tower of dolmades, a little dish of tender marinated octopus, tzatziki, tarama, crudités and a side order of multiple plates heaped with my favourite dip: skordalia – a heady blend of potato, garlic and olive oil.
I’ve talked a lot about skordalia since, and it seems to be a bit of a Marmite thing. I get it. The issue is that it’s easy for potatoes, olive oil and a ton of garlic to become a gummy mess if subjected to too much processing – though a lot of recipes I’ve read suggest using a food processor, I’ve never been able to make it work in mine. But I know there’s also a chance you’ve had a great skordalia.
There’s no economy of scale here – a small amount will be just as much effort as a big bowlful – so I like making a large batch and keeping it around, alternately dipping bread into it, or serving it with the shoulder of lamb (below).
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Serves
A bowlful
| Time25 mins
potatoes (good mashing ones, peeled and cut into 2.5cm cubes)
600 grams
garlic cloves, very finely minced
8
lemon, juiced
1
olive oil
150ml
flaky sea salt
(to taste)
Serves
A bowlful
| Time25 mins
Method
Put the potatoes in a saucepan with cold water, bring to a simmer and cook for 10-15 minutes, until tender enough to pierce with a fork. Drain well and return to the hot, dry saucepan to steam dry a little.
Push the hot potatoes through a ricer into a mixing bowl. A potato masher will work, too, but you'll need to commit a little more time to get the mash really smooth. Mix the minced garlic with the lemon juice and, with a wooden spoon and a vigorous arm, beat a little into the potato, then beat in a couple of tbsp of the oil.
Keep alternating between lemon juice and oil, beating vigorously, until it has all been incorporated. Taste and season with salt.
Transfer to a wide serving dish, cover, and leave to cool. Eat at room temperature.
Ingredients
potatoes (good mashing ones, peeled and cut into 2.5cm cubes)
600 grams
garlic cloves, very finely minced
8
lemon, juiced
1
olive oil
150ml
flaky sea salt
(to taste)
Method
Put the potatoes in a saucepan with cold water, bring to a simmer and cook for 10-15 minutes, until tender enough to pierce with a fork. Drain well and return to the hot, dry saucepan to steam dry a little.
Push the hot potatoes through a ricer into a mixing bowl. A potato masher will work, too, but you'll need to commit a little more time to get the mash really smooth. Mix the minced garlic with the lemon juice and, with a wooden spoon and a vigorous arm, beat a little into the potato, then beat in a couple of tbsp of the oil.
Keep alternating between lemon juice and oil, beating vigorously, until it has all been incorporated. Taste and season with salt.
Transfer to a wide serving dish, cover, and leave to cool. Eat at room temperature.
