Roasted beets with garlic–potato spread (Pantzaria me skordalia) from Saveur Magazine, Aug/Sep 2010 (#131): The Greece Issue (page 110)

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Notes about this recipe

  • Yildiz100 on July 18, 2016

    This makes a potato heavy skordalia. (I used two medium Yukon golds.) I also changed the technique slightly. I mashed the potatoes by hand but blended everything else in the food processor then I stirred it all together. I used a third cup walnut halves for the quarter cup ground walnuts. Really, it's mashed potatoes flavored with walnuts and garlic. However, the combination of skordalia and roasted beets is magical. I will try other versions with more nuts and oil and less potatoes, but I will probably come back to this. My rating does not refer to the beets, as I did not use the recipe.

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