The best skordalia in the Bay Area


By Frank C. Caravita

Traditionally a Greek dish, serve this garlicky spread at your next fish fry or as a dip alongside fried zucchini and eggplant.

Yields 2 cups

8 cloves garlic

Kosher salt

¾ cup whole blanched almonds

½ cup extra-virgin olive oil

2 cooked potatoes, mashed

½ cup sparkling water

5 tablespoons freshly squeezed lemon juice

3 tablespoons white wine vinegar

Freshly ground black pepper

On a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef’s knife. In a food processor, combine the garlic, almonds, and oil and purée into a paste. Mix the oil mixture into the potatoes until incorporated. Mix in 1-1/3 tablespoon salt and the water, lemon juice, and vinegar. Season with pepper to taste and serve.

This recipe originally appeared in our Summer 2008 issue.

Photo by Meg Lauber

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