Vicky’s Skorthalia

Name: Vicky’s Skorthalia
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8-10 cloves Garlic; 1 tsp Sea salt; 150 ml Extra virgin olive oil; 1 kg Potatoes; 1 Lemon juice

This recipe always reminds me of trips to Corfu. My family have been lucky enough to have a home in Corfu for over 50 years, and I’ve got lots of good memories of the island. The trick with Skorthalia is to remember it is a garlic and potato dip; not mashed potato flavoured with garlic. It is best freshly made and still tepid. I think making the mixture with still-hot potatoes cuts the sharpness of the raw garlic, but still allows a lovely warming pungency. The full story behind this dish can be found on the Pasta Grannies blog. And, when you read the blog post, you’ll come to learn how I ended up servng them with courgettes. I halved and blanched 10cm sized ones for 2 minutes so they still had a bit of bite and could plough through the dip without breaking.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Crush the garlic with the salt to create a mush.

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For

8-10

cloves

Garlic, plump, fresh, skinned

tsp

Sea salt

150

Extra virgin olive oil

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Notes

The trick with Skorthalia is to remember it is a garlic and potato dip; not mashed potato flavoured with garlic. It is best freshly made and still tepid. I think making the mixture with still-hot potatoes cuts the sharpness of the raw garlic, but still allows a lovely warming pungency. Eleni’s idea of serving this with courgettes is excellent – I halved and blanched 10 cm sized ones for 2 minutes so they still had a bit of bite and could plough through the dip without breaking.

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Vicky’s Skorthalia

This recipe always reminds me of trips to Corfu. My family have been lucky enough to have a home in Corfu for over 50 years, and I’ve got lots of good memories of the island. The trick with Skorthalia is to remember it is a garlic and potato dip; not mashed potato flavoured with garlic. It is best freshly made and still tepid. I think making the mixture with still-hot potatoes cuts the sharpness of the raw garlic, but still allows a lovely warming pungency. The full story behind this dish can be found on the Pasta Grannies blog. And, when you read the blog post, you’ll come to learn how I ended up servng them with courgettes. I halved and blanched 10cm sized ones for 2 minutes so they still had a bit of bite and could plough through the dip without breaking.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Crush the garlic with the salt to create a mush.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8-10

cloves

Garlic, plump, fresh, skinned

tsp

Sea salt

150

Extra virgin olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.