Skordalia Recipe

This easy Skordalia recipe is a naturally vegan potato dip . This quick traditional Greek dip is made with potatoes, garlic and almonds and goes great as a side dish or part of a mezze platter.

I love this garlicky spread with a generous topping of steamed beetroot and parsley.

What is Skordalia?

Skordalia is a very popular dish and is in fact the national sauce of Greece. On March 25th, or Greek National Independence Day, bakaliaros (cod) skordalia is consumed. You can find it in Greek restaurants and in homes.

It is a potato garlic spread made with mashed potatoes, lots of garlic, almonds, lemon juice and olive oil. Imagine a potato version of hummus or baba ganoush and you will have some idea of how it is served.

Other versions of Skordalia include a garlicky dip made with stale bread in place of the potato.

The recipe that I am sharing with you may not be the traditional way of making the dip as it uses a food processor for speed and efficiency. However, the flavours are phenomenal and dare I say – gives hummus a run for its money!

The zingy lemon juice and the addition of parsley give this whole recipe a wonderful imitation of the Mediterranean and Greek food.

This Greek garlic dip is totally vegan and also gluten-free.

Why homemade dips are the best

You don’t need to have a refined palate to recognize homemade vs shop-bought food.

Shop-bought products all have their benefits including convenience but often lack flavour or the flavour isn’t exactly to our liking. They also contain preservatives.

Homemade dips are entirely controlled by you. You decide what ingredients go in. The end result is always a fresh-tasting product with a clean flavor.

More often than not, homemade dips are also a lot cheaper.

They are also a lot easier to make than you might think. Take this recipe, for example, a quick prep of the potatoes and almonds, and then it is all thrown into a blender! Super easy!

Homemade food is a great way to get children involved in cooking and appreciating ingredients and food

I love making dips at home from various cuisines. Some of my go-to vegetarian and vegan dips are:

Tzatziki

Turkish Hummus

Smokey Aubergine Hummus

Roasted Tomato Raita

Indian Mint Sauce

Ingredients for Skordalia sauce

Potatoes – peeled and boiled. See below for types of potatoes.

Garlic – A LOT of garlic! We added around 5/6 garlic cloves for 2 medium/large potatoes. We kept the garlic raw so that you really get that kick of flavour. Adjust the amount of cloves of garlic added to suit your taste.

You can roast the garlic for a more subtle, sweeter taste before blending. I recommend using raw fresh garlic but if you really are stuck, you could use store bought garlic paste but the flavour will be a little bit weak and not as fresh tasting.

Blanched Almonds – we prepared our own blanched almonds however you can buy ready blanched from the supermarket. Use other nuts such as walnuts or hazelnuts for alternatives.

Olive Oil – we used a good quality extra virgin olive oil. Again, be generous with the amount that you add!

Lemon Juice – we used fresh lemon juice however you can use bottled. Lemon zest is another option. Red wine vinegar is a good alternative here.

Seasoning – salt

To serve:

Steamed Beetroots

Chopped Parsley – you could also use other fresh herbs such as dill or fresh chives

Which potatoes are best for Skordalia

Although potatoes are a basic ingredient, you need to select the right potato for this recipe.

Different potatoes have different levels of starch. Floury potatoes such as Russet potatoes, Maris Piper or Kind Edwards are best for mashed potato. Yukon gold potatoes work too.

Saying that, I used basic supermarket all-rounder potatoes which still got me perfect skordalia that was not sticky.

Potatoes contain some dietary fiber, vitamins and minerals.

How to blanch almonds

Place almonds and water in a microwave-safe bowl.

Cook for 3-4 min.

The skin will slip off the blanched almonds once they have slightly cooled down.

How to make Greek Potato and Garlic Dip

Peel and cut the potato into large cubes and rinse under the cold tap water to remove starch.

Add in a large saucepan along with cold water (keep the water level around 2″ above the potatoes).

Keep the heat on medium-high heat.

Bring it to boil, and cook all the way through (piece a cube with a knife, if it slides off then the potatoes are cooked). I did not add salt at this stage.

Drain and leave aside to steam. To reduce the stickiness or gumminess of the dip, you can wash the potatoes to remove any starch stuck to the potatoes.

Blanch almonds if you do not have skinless almonds

In a blender, add almonds, peeled raw garlic or roasted garlic and lemon juice. Blend until smooth paste forms.

Add half of the cooked potato to the blender along with generous glugs of olive oil and blend.

Add the remaining potato and olive oil and blend again until you get a smooth emulsion. Do not over blend or else the skordalia may become gluey.

I do not recommend using a hand mixer or stick blender as the skordalia is unlikely to become smooth.

Transfer into a serving bowl. The dip will thicken as it cools.

Add the toppings just before serving.

What to do if Skordalia thickens

Skordalia should have the consistency of hummus. If it thickens, add a little hot water or I preferred to add a little more olive oil and mix thoroughly.

What sort of blender to use for Skordalia

A handheld or jug blender will work best for this recipe. The sauce will be too thick for immersion or stick blenders.

To get a glossy smoothness, I first blended the almonds, garlic and lemon juice together to make a smooth garlic mixture then added the rest of the ingredients.

Often when making skordalia by hand, by using a potato masher or potato ricer, the results can be lumpy if the potatoes have cooled before mashing.

You do not need to blend for a long time as we do not want the Skordalia to become sticky and gluey. Once the sauce looks smooth, stop blending.

Another option is to use a food mill which can puree boiled potatoes. This will work for the potatoes only, so the other ingredients will still need to be blended.

Vegan serving ideas with Greek Skordalia

Serve Skordalia warm, at room temperature or chilled in a large bowl with a little olive oil drizzle.

Skordalia is traditional eaten with fish, like a battered-fried fish or various meat. A Greek friend of mine informed me that it is often served with Hake and other fish dishes.

To make this a vegan meal, I added chopped steamed beetroot and freshly chopped parsley.

You can also roast the beetroot and serve it on a bed of skordalia.

You could also serve Skordalia with crudites – raw vegetables such as red peppers, carrots and cucumber.

Toasted warm pita bread or pita chips is also an alternative.

You could make vegan versions of other Greek dips. You just need a variety of dips in small bowls with some crusty bread, fresh veggies and you have yourself a mezze – a great option for your next party!

How long does Skordalia keep?

The skordalia was stored in the fridge and still tasted fresh after 2 days from making.

To eat again, leave out until it gets to room temperature.

Can you freeze Skordalia?

Skordalia can be frozen if stored in an airtight container. Ensure the sauce is completely cool or at room temperature before closing the lid so that no moisture accumulates on the lid of the container.

To defrost, place the container in the fridge. When thawed, leave out until it comes to room temperature.

Try these other recipes:

1. Instant Pot Cypriot Stuffed Peppers

2. Instant Pot Afghan Lubya

3. Instant Pot Revani

4. Chargrilled Vegetable Pizza

How to steam beetroot (stovetop and Instant Pot/electric pressure cooker

Trim the top of the beetroot, peel the skin and wash thoroughly.

Place in the steamer basket in your pan and pour in water to the bottom of the pot – around 3/4 cups. The water should be sufficient so doesnt burn but also does not rise far enough and tough the steamer basket.

Add beetroots to the steamer basket and steam for approximately 30 minutes, or until tender when pierced with a fork or knife.

Allow the beetroots to peel before cutting into cubes.

Instant Pot Beets

Trim and wash the beetroot

Place trivet in the inner pot and add roughly 2/3 cups of water to the bottom of the pot.

Place beetroots in a pan that can fit in your Instant Pot.

Close the lid and select pressure cook on HIGH for 15 minutes. Let the pressure release naturally (our beetroots were tender in 15 mins, you may find that you have to adjust these timings according to the produce that you have)

As the beetroots cool, you can easily slide off the skin.

Cut into cubes.

Vegan Skordalia with Beetroot

Ingredients

• 1 lb potatoes floury
• ¼ cup blanched almonds see how to blanch almonds in the post above.
• 5-6 garlic cloves
• ¼ cup lemon juice
• ¾ cup extra virgin olive oil
• Zest of lemon
• Salt to taste
• 2 tbsp. almond flakes toasted optional
• 3-4 tbsp. freshly chopped parsley
• 1 cup beetroot steamed or boiled to serve

Instructions

• First, peel and roughly chop potatoes.
• Place them in the colander and rinse under the running cold tap water until water runs clear. This step is to remove the starch from the potatoes.
• Now add them with the water in the pan and bring it to boil on medium heat.
• Boil until well cooked through (it may take 10-12 minutes)
• Drain the potatoes using a colander and leave it aside for later use.
• Now make a paste of blanched almonds, lemon juice, salt and garlic in a blender fitted with a blade until you get a fairly smooth paste.
• Then add boiled and cooled potatoes and olive oil. Run the blender again until everything turns into a smooth and creamy dip.
• Transfer in the serving bowl, top it up with diced steamed beetroot, drizzle a generous amount of olive oil, sprinkle roasted almond flakes and parsley.
• Serve at room temperature and enjoy!

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Vegan Skordalia with Beetroot

Ingredients

• 1 lb potatoes floury
• ¼ cup blanched almonds see how to blanch almonds in the post above.
• 5-6 garlic cloves
• ¼ cup lemon juice
• ¾ cup extra virgin olive oil
• Zest of lemon
• Salt to taste
• 2 tbsp. almond flakes toasted optional
• 3-4 tbsp. freshly chopped parsley
• 1 cup beetroot steamed or boiled to serve

Instructions

• First, peel and roughly chop potatoes.
• Place them in the colander and rinse under the running cold tap water until water runs clear. This step is to remove the starch from the potatoes.
• Now add them with the water in the pan and bring it to boil on medium heat.
• Boil until well cooked through (it may take 10-12 minutes)
• Drain the potatoes using a colander and leave it aside for later use.
• Now make a paste of blanched almonds, lemon juice, salt and garlic in a blender fitted with a blade until you get a fairly smooth paste.
• Then add boiled and cooled potatoes and olive oil. Run the blender again until everything turns into a smooth and creamy dip.
• Transfer in the serving bowl, top it up with diced steamed beetroot, drizzle a generous amount of olive oil, sprinkle roasted almond flakes and parsley.
• Serve at room temperature and enjoy!

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

The French heirloom, dauphinoise potato, has undergone a subtle Indian twist! This easy potato dauphinoise with cardamom is made with only 4 very simple and easy-to-find ingredients. Serve alongside a variety of dishes for the best luxurious side dish!

DAUPHINOISE POTATO WITH CARDAMOM

Could there BE anything better than a potato dish? Potatoes covered in double cream, that’s what.

Give your meal the VIP (very important potato) treatment with the addition of cardamom spice.

Why add Cardamom?

The delicious medley of cardamom and cream is unsurpassed and the two go beautifully together in this French-fusion recipe.

Cardamom is used in abundance in Indian cooking in both sweet and savoury dishes. Most often, green cardamom is used in sweets and black cardamom in robust curries.

You also have the option of using the pod whole or using cardamom seeds or cardamom powder.

Cardamom is a spice that is great for digestion and so is usually added to rich Indian food as it is heavy. Similarly here, the aromatic and floral cardamom cuts through the rich creaminess and helps make it a little lighter.

We love utilising cardamom, in particular, in our sweets. Some ideas can be found at our 19 Best Barfi Peda Recipe.

We love Cardamom flavours in Cardamom Chai and Cardamom Chai Kulfi .

We use black cardamom in homemade Curry Powder

And not only sweet and savoury, but you can use Cardamom in drinks too, like this Virgin Cardamom Mojito.

What makes Potato Dauphinoise different

Dauphinoise Potatoes do not have cheese and are made from cream, potato and seasoning only.

I personally love the flavouring without the cheese. I think cheese adds an extra savouriness and these potatoes have a creamy, buttery sweetness making them so much more ideal as a side dish.

Ingredients for perfect Cardamom Potato Dauphinoise

1. Potato !!! – See below for more information on the type of potato to use

2. Cream – we have used double cream here and no milk so this dish is extremely decadent. Double cream in the UK has 48% fat content. You could use a lower fat percentage cream such as single cream however, you will not get the same creamy flavour. Do not use milk alone, it is too thin.

3. Garlic – fresh garlic is minced and added to the layers of potato

4. Cardamom – we have used cardamom in two forms in this recipe. Firstly whole cardamom pods are added to the cream to infuse the cream with flavour. We have then finished the top of the dish with cardamom powder for an extra floral flourish!

What type of potato to use for dauphinoise

The age-old question for any potato recipe!!!

We want to use floury potatoes for this recipe so that the cream will get soaked up and the potatoes are deliciously soft underneath the silken creamy sauce.

Do not use waxy potatoes or potatoes that hold their shape as the potato layers will slip between each other and won’t get you the perfect texture.

We used all-rounder potatoes which still gave us a wonderful finish.

How to slice perfect potatoes for dauphinoise

We want the potato slices to be as uniform as possible. Nobody likes half cooked and half uncooked potatoes in their meal right?

We want that creamy deliciousness to penetrate all the way through the potatoes and made them indulgent and soft.

A mandolin is definitely your best friend here. Not only will it give you potatoes that are all the same size but it will also save a lot of time! Win-win!!

How to layer Potato Dauphinoise

I do not think there is a steadfast rule in how you layer the potatoes but I have found that this method ensures that the dish has plentiful of flavour throughout.

Line the bottom of a casserole with a few layers of potatoes. Season with a little salt and pepper along the way.

When you have reached halfway, add half the minced garlic and some cardamom pods.

Add the rest of the potatoes and season with salt and pepper.

Pour over all of the cream then sprinkle cardamom powder.

You could also pour some cream as you go along but I do not think it makes much of a difference.

How to know potato dauphinoise are cooked correctly?

You know you have achieved the Perfect Potato Dauphinoise when a butter knife slides through without any resistance, just like … butter.

What do Potato Dauphinoise go with / How to serve Potato Dauphinoise?

I love Potato Dauphinoise with Nut Roasts or Mushroom Wellington .

You can also serve them alongside Herby Tofu Kebab and Orange salad or Zucchini and Green bean Salad

I’ll admit something to you… I’ve totally done a Nigella and eaten these again late at night on their own. Shh.. 😜

Can you make Potato Dauphinoise in advance?

Dauphinoise Potato is a recipe that can so easily be made in advance. It keeps well and doesn’t lose its taste or texture if made a day or so early!

Simply keep in the fridge covered in cling film so it doesn’t absorb any flavours/odours from the fridge.

Can you freeze Potato Dauphinoise?

To freeze from cooked, allow to completely cool and then freeze covered in clingfilm and foil for up to 6 months. Cook from frozen for around 20/30 minutes until the cream is bubbling.

You can also freeze this dish uncooked. Follow the same freezing method above but cook from frozen for approximately 60-70 minutes or until the cream is bubbling and slightly browning on top.

Air Fryer Dauphinoise Potato / Air Fryer

To prepare Dauphinoise potatoes in the air fryer you’ll need an air fryer and a baking tray (round or square) size depends on your air fryer capacity.

Make sure the pan/tin you are using has a little height just like this Bucket Style Baking Pan

Once you have thinly and evenly cut potatoes, spray the baking pan with oil.

Lay the all of the potato slices neatly in a stack. Place the pan in the air fryer. (Do not over fill the pan)

Air fry at 180C/360F for 18 minutes.

Whilst potatoes are air frying, mix cream, garlic powder and cardamom powder.

After the potatoes air fried, pour prepared cream over the potatoes and gently pressed so they settle with the cream.

Sprinkle black pepper powder, salt and place some cardamom pods (optional)

Again air fryer the potatoes with the cream mixture at reduced temperature of 150C/300F for 15-18 minutes or until potatoes are tender.

Leave the pan in the air fryer for 10-12 minutes after the air fryer is turned off, if the top layer of the potatoes is not light brown.

Heat of the air fryer will make the top layer little brown.

Easy Instant Pot Dauphinoise Potatoes

Layer half the potato slices in the Instant Pot ready tin

Pour half of the cream, cardamom powder, garlic powder, salt and black pepper powder.

Arrange the remaining potato slices and top with the rest of the cream, pepper and salt.

Cover the potato tin with aluminium foil.

Add water in the liner of the Instant pot, put a trivet and place a potato tin on it.

Close the lid, make sure sealing valve is on the SEALING position.

Select HIGH pressure and cook for 25 minutes.

Quick release, remove the potato tin from the Instant pot.

Remove the foil and place the potato tin under the grill/oven’s broiler for 5-8 minutes or until the top is golden and little crispy.

Method (Oven)

CARDAMOM DAUPHINOISE POTATOES

Equipment

• Mandolin
• Cast iron Skillet 10"
• Garlic presser

Ingredients

• 500-600 g potatoes - 3 large
• 600 ml double cream
• 4 garlic cloves minced
• 6-8 cardamom pods
• ½ tsp. cardamom powder
• Sea Salt
• Freshly ground black pepper

Instructions

• Preheat the oven to gas mark 2-3.
• Peel the potatoes and thinly sliced using a mandoline.
• Lay half of the potato slices in the skillet.
• Add minced garlic, cardamom pods and powder and sprinkle a little salt.
• Pour half of the cream.
• Lay rest of the potato slices, sprinkle salt and black pepper and remaining cream.
• Bake in the preheated oven 75 minutes or until the knife goes through with ease.
• Serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.