Potato skordalia from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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

  • Hana.Sundet on September 01, 2022

    I ordered skordalia once in Greece, but I only remember liking it, so I was glad to find out what is called and how to make it! This is my first time cooking it, but I heeded the caution of over processing the potatoes and altered my plan. First, I cooked my (several small) potatoes whole in the same pot as some split fava bean soup. Then I processed the almonds, garlic, salt. Added the vinegar, and on a whim drizzled the oil in while processing to somewhat emulsify. Added the whole potatoes and pulsed about five times, then done! Creamy, punchy, great as a bread dip, kept sneaking a fingerful, and we put it on our fava bean soup. Didn't overwhelm me with the garlic, but I imagine that larger cloves or less potato could have altered my opinion. Plenty of leftovers, and I'll certainly make it again. So glad I could return to this dish I enjoyed in the past!

  • L.Nightshade on August 01, 2012

    I did use the full 15 cloves of garlic with ONE potato. I held back on the olive oil however, probably using a quarter of the amount called for. I like skordalia with a mashed potato consistency, and thought it would be too liquid with a cup of olive oil (not to mention, too oily). So the end result? Edible, but much too garlicky! And I never say that. I usually pair skordalia with roasted beets, but in a hurry last night, I purchased some beets tossed in vinaigrette. This worked OK, and was certainly easy. I will be trying to salvage this dish by adding some additional boiled potatoes and ground almonds. After dinner I found my regular skordalia recipe. It calls for 5 cloves of garlic to a pound of potatoes!

  • Breadcrumbs on March 25, 2012

    p. 461 We love Skordalia and have enjoyed it at a number of Greek restaurants. Until now, I’d never made the potato version. While we enjoyed Ms Hoffman’s version, I have to say that we do prefer our T&T favourite from Martha. I think that this author’s version suffers for being prepared in the food processor which, despite my efforts to ensure I didn’t over-mix still managed to produce a gelatinous textured spread. I do think it would be best to combine by hand. Also I found the quantity of garlic and olive oil to be extremely excessive. The recipe calls for 1 cup of olive oil and I used 1/4 cup. It also calls for 15 cloves of garlic which I found to be an outrageous amount. I’d love to see how this recipe compares to those in other books. Nevertheless, this still was a tasty dish that everyone enjoyed. One of my guests even asked for the recipe. I’d also love to try this w roasted garlic vs fresh.

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