Tasty garlic side-dish



Prep time

25 minutes

Cook time

10 minutes

Originating from Greece, skordalia is traditionally served with fish during the religious and historical celebrations which take place on the 25th March. Skordalia is the perfect accompaniment to battered fish, pita bread, or chopped vegetables (e.g. red pepper, cucumber, or olives).


2 medium sized potatoes, peeled and chopped into 1cm slices
120ml olive oil
2 garlic cloves
1 tsp white wine vinegar
2-3 tsps lemon juice
1 tbsp almonds, ground or finely chopped
1/2 spring onion, finely chopped
walnuts, handful (optional)
salt and pepper, to taste


1. Place the potato slices into a pan of water with a pinch of salt. Bring to the boil and let them simmer for 20-25 mins or until soft.

2. Meanwhile, peel the garlic and place into a food processor or hand blender with the vinegar, lemon juice, and almonds. Blend until smooth.  Alternatively, crush and chop the garlic into small pieces before combining with the vinegar, lemon juice, and almonds.

3. Drain the boiled potatoes and leave to sit for 5 minutes. After 5 minutes, mash the potatoes thoroughly.

4. Pour the garlic, lemon, almond and vinegar liquid over the potatoes, stir in thoroughly.

5. Add extra olive oil if the skordalia is too thick.

6. Add salt and pepper to taste, serve with a drizzle of olive oil and sprinkle over the walnuts and spring onion.

Chef’s tips

Serve Skordalia chilled or at room temperature. As it sits, the flavours will itensify!


Join our mailing list