In Greek “skordo” means garlic hence the traditional name of this dish “Skordalia”. Usually accompanies a fried hake plate. Stavros, a master of this dip and also my roommate in Athens for the past 10 years learned the recipe from his grandmother and since then is one of our favourite dips in the house.
5 medium potatoes
6 garlic cloves
2/3 cup olive oil
1/6 cup vinegar
And now what?
Boil the potatoes with the skin until very soft (use a fork to check the softness of the potato). Approximately 30-45 minutes.
In a big mortar you blend ¼ cup olive oil, the garlic cloves and a pinch of sea salt until you have a nice smooth paste.
Remove the skin from potatoes and add in the mortar. You can transfer the mix in a bowl if there is not enough space in the mortar and continue blending the mix until smooth. Keep adding olive oil while blending the ingredients. The olive oil should be totally absorbed by the potatoes.
Add the vinegar and continue mixing. When the mix has absorbed all the liquids is ready.
If needed add salt to taste.
Tips from Stavros?
Ask your friends to clean the garlic for you otherwise your hands will be smelly for a week.
Call your mother to be sure you remember the recipe correctly.
Use extra virgin Kalamata olive oil if possible or the best quality of olive oil you can get.