Skordalia

Skordalia

By
From
V is for Vegan
Serves
4-6

Cypriot potatoes – waxy, red-skinned, firm-fleshed, the Peter Andre of the spud world – are one of the best to make skordalia. Classically Cypriot, this dip sounds rather unglamorous on the page, consisting of cold mashed potatoes, but it’s actually very moreish. This is easier if you have a food processor, as it’s got to be as silky as a baby’s bottom; lumps would ruin it. In the absence of Cypriot potatoes, use any waxy ones.

Ingredients

Quantity Ingredient
500g cypriot potatoes, peeled and diced
2-3 garlic cloves, crushed
50-100ml olive oil
1 lemon, juiced
sea salt

For the garnish:

Quantity Ingredient
handful mint, finely chopped
handful flat-leaf parsley, finely chopped
handful walnuts, finely chopped, (optional)
olive oil
lemon juice
sea salt

Method

  1. Put the potatoes into a pan of salted cold water and bring to the boil. Boil for 10 minutes, then drain. Put the garlic, half the potatoes and half the olive oil in a food processor and process until smooth.
  2. Dissolve 1 tablespoon salt, or to taste, in the lemon juice, in a jug. Mix the rest of the olive oil into the juice, whisking thoroughly. Add this liquid and the rest of the cooked potatoes to the food processor and process until smooth. Check for seasoning and leave to cool.
  3. For the garnish, mix the herbs and walnuts, if using, with olive oil, lemon juice and salt to taste. Top the skordalia with the garnish and eat with bread, pitta, batons of raw veg, or fried strips of courgette, red pepper and aubergine.
Tags:
Vegan
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