Skorthalia (Σκορδαλιά) The Best Version

This moreish delight, is delicious with battered salt cod, or as a general condiment with grilled meat.



2 medium potatoes peeled and chunked (approx 300 g)

3 chunky slices of stale rustic bread

4 or 5 garlic cloves (more if you like it hot)

3 heaped tablespoons of almond flakes

1 tablespoon cider vinegar

1/2 cup olive oil

Splash of tepid water



Boil the potatoes in slightly salted water till just cooked.  Remove from the heat, strain and cool.

Trim off the crusts from the bread slices and soak in water till softened.  Squeeze out the excess liquid.

Put into the blender the garlic cloves, almond flakes, softened bread, salt and vinegar.  Zap till smooth.

Add the cooled potatoes and zap again, pouring in the oil at the same time, until you have a smooth thick paste.  You can add a splash of tepid water to aid the mixing.

As it cools it will thicken some.

It is best left for the flavours to mingle, but can be used immediately. It will store well, covered, in the fridge for 2 or 3 days.

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