Potato and Olive Oil Skordalia

A delish recipe from our friends at Farm to Fork

Serves 4 
Preparation time 10 minutes
Cooking time 25 minutes


600g potatoes, peeled


6 garlic cloves

¼ cup blanched almonds, toasted

1 cup Squeaky Gate extra virgin olive oil

½ lemon juice

sea salt


Serve with

grilled sour dough OR vegetable crudities


Add the potatoes to a large pot of salted water. Place over a high heat and boil. Cook until the potatoes are tender.

In a mortar and pestle combine the garlic, almonds and a pinch of salt, pound into a paste.

Once the potatoes are cooked, mash with a potato masher or whisk. Once smooth, add the garlic almond paste and mix into the potatoes. Add the extra virgin olive oil and stir with a whisk until combines. Add the lemon juice and mix until smooth. Taste and adjust the seasoning to your liking.

Serve the dip drizzled with additional extra virgin olive oil over the top.


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