SkordaliaAdd To My Recipes
Peel and boil russet potatoes until fork tender. Drain them, reserving half a cup of the boiling water.
In a food processor add the reserved half cup of boiling water, garlic, red wine vinegar, and season with salt. Blend until the garlic is diluted.
It’s important for the potatoes to be hot. Otherwise the sauce can come out lumpy.
Cut the hot potatoes into pieces, add them into the food processor and blend until combined. With the blender still running slowly add olive oil. Blend until the mixture is creamy and smooth.
Note: This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.