Kamran Siddiqi's Recipe Photos
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Ana Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version with fluffy baking potatoes and plenty of olive oil. It's important to use a blender, not a food processor, to achieve the desired silky consistency. If the skordalia seems too thick, simply stir in a little water.