Skordaliá: Thick Garlic-Potato Purée

Skordaliá is Greece’s iconic garlic sauce, a thick purée most often made from mashed potatoes and raw garlic bound with olive oil and vinegar. Its punchy flavor comes from garlic at full strength—crushed or minced fine—tempered by the starchy potatoes that give the sauce body. The consistency is velvety yet firm. In some regions, stale bread or soaked breadcrumbs are used instead of potatoes, yielding a similar result. Traditional recipes sometimes include ground walnuts or almonds, making a rich nut-garlic paste that thickens the mixture.

Skordaliá likely derives from the Italian agliata, reflecting medieval Mediterranean influences, yet it was fully embraced in Greek cuisine. Its garlicky punch is legendary—enough to clear a room! But balance comes from the creamy potato or bread base, making a garlic spread more palatable than it sounds. For skordaliá, chefs emphasize fresh, potent garlic and quality olive oil; a dash of vinegar or lemon juice lifts the flavors.

In Greek culture, skordaliá is almost inseparable from bakaliáros skordaliá (fried salt cod with garlic sauce) served on March 25th. On that day, many families gather for outdoor picnics featuring crispy fried cod and heaping mounds of skordaliá. However, skordaliá is served year-round, especially with fried eggplant, zucchini, or other vegetables at local tavernas. It’s also valued on fast days as a vegan source of flavor and fat.

Texture and technique are crucial. Mash warm potatoes for easier emulsion, and crush garlic to a smooth paste (using mortar and pestle, grater or finely minced) to avoid harsh chunks. Slowly streaming in the olive oil while whisking creates a creamy sauce. The final skordaliá should coat a spoon without running off. A small spoonful delivers warmth, creaminess, and a garlicky kick all at once.

In essence, skordaliá is a humble purée: garlic, potatoes (or bread), olive oil and a splash of vinegar combine into a zesty spread cherished throughout Greece.