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Potatoes Greek style with lemon top with almond and garlic, serve in a white plate
Olivia

Greek Lemon Skordalia Potatoes

5 from 1 vote
Greek lemon skordalia potatoes with olive oil, garlic, and almonds. A simple plant-forward dish with bold flavor and smooth texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek
Calories: 272
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 medium potatoes peeled and chopped
  • 2 cloves garlic
  • 1/4 cup almonds
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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small soup pot
Mixing Bowl
Mixing Bowl
$27.99 $23.74
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Mixing bowl

Cooking Instructions
 

  1. Boil potatoes in salted water until tender.
  2. Drain and let cool slightly.
  3. In a food processor, add garlic and almonds.
  4. Pulse until finely ground.
  5. Add cooked potatoes.
  6. Add olive oil and lemon juice.
  7. Blend until smooth but slightly textured.
  8. Season with salt and black pepper.
  9. Transfer to a serving dish.
  10. Drizzle with olive oil and garnish with parsley before serving.

Nutrition

Calories: 272kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 11mgPotassium: 763mgFiber: 5gSugar: 2gVitamin A: 172IUVitamin C: 38mgCalcium: 49mgIron: 2mg

Notes

• Use warm potatoes for smoother texture
• Adjust garlic for stronger or milder flavor
• Add a little water if mixture is too thick

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