Free recipe guide
How to make Skordalia
Learn what makes Skordalia special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Skordalia is cooked the way home kitchens across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Skordalia is a staple in Greek home kitchens, a dish that finds its place on the table whenever there's a need for something robust and comforting. Traditionally, it's served alongside fried fish or boiled vegetables, making appearances at family gatherings or casual dinners. This version reflects the way it's prepared across Greece, where olive oil is used liberally, salt is felt out with the fingers, and a squeeze of lemon is never far away. The taste of skordalia is a bold embrace, with garlic leading the charge, softened by the creamy texture of boiled potatoes. The olive oil adds a lush richness, while the lemon juice cuts through with a bright tang, creating a harmonious balance. It’s a dish that speaks directly to the senses, unpretentious and satisfying.
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