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. Slideshow:  More Condiment Recipes 

Chef Ana Sortun
Ana Sortun
June 2007

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Credit: © Kamran Siddiqi

Recipe Summary test

active:
10 mins
total:
30 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.

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  • In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes until smooth. Season the skordalia with salt and serve warm or at room temperature.

Serve With

Grilled beef or lamb.

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