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Skordalia recipe

Skordalia recipe

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Garlic lovers, this traditional Greek recipe is for you – perfect as a side or a dip, and it can be served hot or cold. Finish with chopped parsley and olives for added freshness and a salty tang. See method

  • Serves Serves 8 as a side
  • 15 mins to prepare and 20 mins to cook
  • 286 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 600g Maris Piper potatoes, peeled and diced into 5cm pieces
  • 7 garlic cloves, 4 halved, 3 thinly sliced
  • 200ml extra-virgin olive oil
  • 2 tbsp red wine vinegar​
  • fresh parsley leaves and olives, to garnish (optional)
  • crusty bread and crudités, to serve (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    1180kj
    286kcal
    14%
  • Fat

    25g 36%
  • Saturates

    4g 18%
  • Sugars

    1g 1%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 13.5g Protein 1.7g Fibre 1.3g

Method

  1. Boil the potatoes in a large pan of water for 15-20 mins or until tender. Drain, rinse with cold water, then drain again; set aside to dry a little.

  2. Wipe out the pan and place over a low heat. Add the oil and all the garlic; cook for 5-10 mins until the slices are golden and the halves are gently sizzling. Scoop out the sliced garlic and set aside. Leave the remaining oil and halved garlic cloves to cool slightly, then transfer to a food processor with the vinegar and blitz until smooth.

  3. Mash the potatoes with the garlicky oil; season and spoon into a bowl. Scatter over the reserved garlic slices, parsley and olives (if using). Serve with crusty bread and crudités, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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