Skordalia - Garlic-Potato Sauce
A Greek meze to serve with roasted or marinated veggies, fried fish or even pita bread. From the cookbook, "The Best of Casual Mediterranean Cooking - Taverna" by Joyce Goldstein.
SERVES 6 , 2 1/4 cups
- 3/4 cup almonds (optional) or walnuts, blanched (optional)
- 1 lb potato, peeled and cut into 2-inch pieces
- 8 garlic cloves
- sea salt
- 3 tablespoons red wine vinegar
- 1/4 cup lemon juice, fresh
- 3/4 cup olive oil
If using the nuts, preheat the oven to 350°F Spread the nuts on a baking sheet and place in the oven until toasted and fragrant (8-10 minutes). Remove from the oven, let cool and chop. Set aside.
Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes.
Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching.
Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.
In a mortar, combine the garlic with a little sea salt and mash with a pestle until pureed. You should have about 2 tablespoons of pureed garlic.
Stir the garlic into the potatoes and, using a fork, beat in 1 tablespoon of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with a the metal blade.
With the motor running, gradually add the remaining 2 tablespoons vinegar, lemon juice and olive oil (and nuts if using.) Season to taste with more vinegar if needed, and salt and pepper.
Transfer to a bowl and serve. If refrigerating, bring to room temperature before serving.