Garlic, Potato and Almond Skordalia with Crisp Fried Cod
By Joe
Source: Serious Eats — Daniel Gritzer, Skordalia (Greek Garlic and Potato Spread).
A skordalia (greek garlic and potato spread) recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 175°C (180°C). Stand cubed potatoes in a colander plus rinse under cold water till water runs clear. Move to a big saucepan and cover with cold water by at least 5 cm. Season water with salt till it is salty like tears. Bring water in order to a boil over a high flame, next reduce heat to medium-low and simmer till a knife easily pierces potatoes using no resistance, 10 to 15 minutes. Tip off the liquid potatoes in colander, next rinse with hot running water for 30 seconds. In a processor, mix almonds, garlic, 2 tablespoons (30ml) cold water, plus wine vinegar plus/or lemon juice while that is happening. Blitz till garlic and almonds are reduced to a paste. Add salt till it tastes right. Spread potatoes so it sits level on a rimmed baking tray and move to oven till excess moisture has evaporated plus surface of potatoes is dry plus looks chalky, around 6 minutes. Mash potatoes into a big mixing bowl using a potato ricer or a food mill using the finest disk. Alternatively, well mash potatoes with a potato masher in a big bowl. Mix in olive oil and almond-garlic mixture till well incorporated. If the oil does not fully incorporate in order to form a homogeneous mixture), mix in more cold water, 1 tablespoon after another, beating well, till mixture is emulsified if skordalia looks like it's breaking a little (i.e. Add salt till it tastes right, next garnish with parsley and eat at once with warm pita or bread, or chill till ready to serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 206 kcal |
| Protein | 2.4 g |
| Carbohydrate | 9.2 g |
| of which sugars | 0.7 g |
| of which free sugars | 0.2 g |
| Fat | 18.6 g |
| of which saturates | 2.4 g |
| Fibre | 1.4 g |
| Salt | 0.01 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
