Greek Garlic and Potato Dip

This dip is also known as scorthalia. It’s an excellent accompaniment for vegetable and fish dishes.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 3 large Yukon gold potatoes, peeled
  • 6 garlic cloves, peeled and minced
  • 1⁄3 cup plus 1 Tbsp. extra-virgin olive oil, divided
  • 1⁄3 cup white vinegar
  • 1 Tbsp. dried Greek oregano
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Fill a medium saucepan with water and bring to a boil.
  • Cut potatoes into eighths and add to boiling water. Boil potatoes until soft, about 20 minutes. Drain and transfer to a large mixing bowl.
  • Using a potato masher or large fork, thoroughly mash potatoes. Add garlic, 1⁄3 cup olive oil, vinegar, oregano, salt, and pepper; resume mashing and stirring to incorporate all ingredients.
  • Ensure there are no lumps of potato remaining. When uniform and creamy, set aside to cool. Drizzle with remaining olive oil and serve at room temperature.