Greek Garlic Dip/Sauce i.e. Skordalia with potatoes -

Greek Garlic Dip/Sauce i.e. Skordalia with potatoes - Skordalia me patates se kommatia
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
5-6 pers. 10 min.

COOK. TIME DIFFIC. LEVEL
10-12 min. Very Easy

Greek Skordalia also called Aliada, is a thick pure (sauce, dip, spread), traditionally made by combining crushed garlic with a bulky base either of potatoes or soaked stale bread mixed with walnuts (or almonds).
This is another classic Skordalia recipe with potatoes, prepared to accompany fried Cod - as we call it in Greece Bakaliaros skordalia.
There are variations to the Skordalia recipe depending on what you'll eat it with. Usually it's made either with potatoes to accompany fish dishes or with bread to accompany vegetables.
Either way it is a very appetizing and pungent dip for the lovers of garlic! Let's begin!
Suitable for vegans and fasting.

INGREDIENTS:
1 kg. / 2.25 lb Potatoes, peeled, washed and finely cubed (weighed unpeeled)
A pinch of Salt
2-3 Garlic Cloves
0.7 cup / 175 ml Extra Virgin Olive Oil
About 4 tbsp. / 50-60 ml red wine Vinegar
White Pepper powder
To garnish: 1 Spring Onion, finely chopped
1 tbsp. fresh flat Parsley, finely chopped
1 tsp. Black Salt (or normal sea salt)


BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


5-6 10 min.

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10-12 min.

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