Skordalia, a traditional Greek dip or spread, has a base of potatoes, almonds, and plenty of garlic. “For a rough estimate, think one garlic clove per person when serving,” Chef Dave says. It's all about "really good ingredients with enough seasoning.” He adds that the cumin and coriander are optional — taste as you go.
Chef Dave prefers a rustic preparation, which is why he recommends the paddle attachment. Allowing the potatoes to cool slightly prevents them from becoming too gummy or pasty when blending.
- Place the potatoes in a large pot, and add enough water to cover and submerge them, about 5 cups. Place the pot on the stove over high heat and bring to a boil.
- Meanwhile, in a small pan over low heat, combine 5 whole garlic cloves and the olive oil. Slowly cook the garlic in the pan until it begins to caramelize and turn golden brown, about 20 minutes. Remove the garlic from the heat and allow to cool to room temperature. Reserve 1/4 cup of the olive oil.
- Once the potatoes are fork tender, about 6 minutes, remove from the heat and strain them. Transfer to a bowl and allow to cool to room temperature. Set aside.
- Meanwhile, in a separate small pot, add the almonds and cover with enough water to submerge them, about 3/4 cup, then place over medium heat and bring to a boil. Cook the almonds for about 5 minutes, then remove from the heat. Use a slotted spoon to transfer the almonds to a dish, reserving the cooking liquid.
- In a stand mixer with a paddle attachment, combine the potatoes, almonds, and the 1/4 cup of reserved almond water. With the machine on, add the roasted garlic, the additional raw minced garlic, reserved olive oil, and the lemon juice until a smooth consistency begins to form. If the mixture is too thick, slowly add more almond water until the skordalia combines and emulsifies.
- Transfer to a bowl, stir in the cumin and coriander. Add salt and pepper, to taste, and garnish with the lemon zest. Serve with Greek flatbread (recipe follows).