Skordalia (Potato and garlic dip)


6 baking potatoes

2 Tbsp vegetable oil

2 cloves garlic, crushed

1/3 cup olive oil

2 Tbsp white wine vinegar

½ tsp lemon juice

1 egg yolk

Extra olive oil and cracked black pepper


Preheat oven to 220°C. Prick potatoes with a fork and place in preheated oven. Bake for about 45 minutes until soft.

Remove potatoes from the oven, cut into quarters and scoop potato flash into a separate bowl for the skordalia.

Place potato skins in a baking dish and return to the oven to roast for a further 30-40 minutes until crisp.

To make the skordalia, mix olive oil, vinegar, lemon juice and egg yolk in a jug. Gradually add the oil mixture to the scooped potato flash and beat well until combines.

Cover with cling film and refrigerate overnight. When ready to serve, drizzle the skordalia with olive oil, and season with black pepper. Serve accompanied with the potato skins and fresh olives.

Nutrients Per Serve:

Energy: 1505kJ (340cal)

Saturated fat: 3.8g

Carbohydrate: 27.4g

Fibre: 3.2g

Sodium: 7mg