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Skordalia (Greek Garlic Sauce)

A recipe from the Good Food collection.


Skordalia (Greek Garlic Sauce)
Skordalia (Greek Garlic Sauce)
500 g (1 lb 2 oz) floury potatoes, peeled and cut into 2 cm (¾ inch) cubes (see Notes)
5 garlic cloves, crushed
ground white pepper
185 ml (¾ cup) olive oil
2 tablespoons white vinegar


  1. Bring a saucepan of water to the boil, add the potato and cook for 10 minutes, or until very soft.
  2. Drain the potato and mash until quite smooth. Stir in the garlic, 1 teaspoon salt and a pinch of white pepper. Gradually pour in the oil, mixing well with a wooden spoon. Add the vinegar and season, if needed. Serve with crusty bread or crackers, or with grilled meat, fish or chicken.
Cook's File

Notes: Use King Edward, russet or pontiac potatoes.

Do not make skordalia with a food processor—the processing will turn the potato into a gluey mess.

Storage: Skordalia will keep in an airtight container for up to 2–3 days in the fridge. The potato will absorb the salt so check the seasoning before serving.

Nutrition Per Serve 


Protein 1 g;
Fat 14.8 g;
Carbohydrate 5.6 g;
Dietary Fibre 0.9 g;
Cholesterol 0 mg;
662 kJ (158 Cal)
Main ingredient:
Potato, Garlic

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