These potatoes are bright, comforting, and quietly bold.
Soft potatoes absorb lemon, olive oil, and garlic as they come together.
Ground almonds add body and a gentle richness without heaviness.
The flavors stay clean and balanced.
It’s a simple dish that feels both grounding and fresh.
Skordalia Potatoes
Greek homemade lemon skordalia potatoes made with olive oil, garlic, and almonds for a simple and flavorful vegetarian dish.
Ingredients
Cooking Instructions
- Place potatoes in a pot and cover with cold water.
- Bring to a boil and cook until tender, about 20 minutes.
- Drain potatoes and return them to the pot.
- Add olive oil and garlic and mash half way.
- Stir in lemon juice, salt, and pepper.
- Adjust texture with a small amount of warm water if needed.
- Transfer to a serving bowl and sprinkle with parsley, almonds,
Nutrition
Notes
Use waxy potatoes for a smoother texture.
Almonds can be finely ground in a food processor.
Serve warm or at room temperature.