Title: Skordalia (Garlic Potato)
Categories: Ethnic Relish Vegetarian Vegetable
Yield: 1 Servings

1 2/3	kg	Potatoes
90	g	Garlic heads
4		Lemons
370	ml	Olive oil
6		Black olives
3		Lemon slices
		Sea salt to taste
		Pinch of parsley

This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if required, but not necessary).

Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot.

Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer.

Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.

Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.

Notes:

The amount of garlic can be varied according to taste; like this it has a strong flavour.

Skordalia can be surved as a cold side dish, with vegetables.

Posted by Kaz Glover in Intercook

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