Potato skordalia from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

  • garlic
  • olive oil
  • potatoes
  • blanched almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on August 08, 2015

    This tastes a lot like aioli but obviously has a potato base. Whisking in the olive oil was rather difficult and it's hard to keep it in an emulsion.

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