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

Ingredients

  • 3 large Yukon gold potatoes, peeled
  • 6 garlic cloves, peeled and minced
  • ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided
  • ⅓ cup white vinegar
  • 1 Tbsp. dried Greek oregano
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • 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, ⅓ 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.