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Skorthalia - Greek Garlic Potato Spread

What you need: 

1 and 1/2 lb. russet potatoes (3-4 med. large)
6-10 cloves garlic, peeled
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoon salt
1/2 teaspoon freshly ground black pepper

What you do: 

Peel the potatoes and chop them into large chunks. Boil them until they can be easily pierced.
Meanwhile, prepare the garlic (10 cloves is a lot of peeling!) If you don't have a garlic press, mince the garlic.
Drain the potatoes and mash them slightly in the pot. Transfer the potatoes to a food processor. Add the minced or pressed garlic and the salt. Whizz the potato mixture just to combine. Then add half the vinegar and half the olive oil. Process for a few seconds, then add the remaining oil and vinegar, along with the ground pepper. Puree one more time for good measure.
You should have a fairly smooth mixture with a texture reminiscent of mashed potatoes. If necessary, add more olive oil and vinegar to moisten, but be cautious.
Serve this dip warm or at room temperature with fresh pita bread. Yum!

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


;)b awesome recipe...I use to love to order this at a little greek restaurant here. Now I can make it at home...I love it served with warm pita bread...thanks for the recipe.


this was really good - i actually used it as a pierogi filling, but ate plenty of it as i was cooking, and its great! thanks


This recipe is full of win

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