How to Make Skordalia Recipe: Greek Garlic and Potato Dip
Step #1: Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skins; discard the skins. Place the blanched almonds in a food processor or blender and process until finely ground. Basically, I should go back. You know, to try the Skordalia. Definitely not just to island-hop and drink red wine. I sure hope that you, and (more importantly) your loved ones, are garlic lovers. This dip has a sharp, zesty kick from the raw garlic that’s tempered by the mild flavors in the potato, almond, and olive oil. It’s oddly addictive, so be prepared. Maybe put out some mints. Step #2: Place the salt and potatoes in a medium saucepan, and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, until the potatoes are fork-tender. Drain and transfer to a large bowl. Step #3: Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle in the olive oil while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.
