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Skordalia – Greek Garlic Potato Dip – Food Wishes ctm magazine

I love a great dip, and potatoes might be my favorite food, so it’s not surprising that I’m a huge fan of Skordalia. This Greek garlic dip and spread is so simple to make, and so satisfying to eat, it’s sort of surprising it hasn’t achieved a similar popularity as its distant cousin, hummus.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about Skordalia, follow this link:

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • Peter Martin on August 24, 2020

    Why not add even more salt…. Great dish, but your use of so much salt is irresponsible IMO.

  • skip davis on August 24, 2020

    you can't stop chef john: double dipping, mixing it up with the bread and pepper at the end… radical i say! always breaking new ground.

  • Matt200288 on August 24, 2020

    You finally got me with “mashed potato sandwich”

  • air null on August 25, 2020

    Why can i not stop hearing ben shapiro's voice????

  • priyanka motwani on August 25, 2020

    Can you please please please make Kunafa??
    It's a middle eastern desert..

  • Makelikeatree on August 25, 2020

    Middle eastern restaurant in Dallas called Ali Babas, the one lower Greenville, has the best roast chicken on the planet, with a version of this as the starch. I lived in Dallas fifteen years ago and I can still taste that chicken and garlic potatoes.

  • Crime_Lab on August 25, 2020

    Thank you!

  • Galatea N. G. on August 26, 2020

    The accent is on the last "a" so it's scordaliA. 😅 It can be made with bread or walnuts instead of potatoes but I do prefer the latter ones for sure

  • Falxie_ on August 26, 2020

    That's a really cool mortar and pestle that you have

  • The Dark Light on August 26, 2020

    Sarson ka tail milade, zyada garam phoot dega! Sarson ka taeil bro!

  • The Dark Light on August 26, 2020

    Please change the way u speak!
    Please bro, it's tiring!.

  • george petropoulos on August 26, 2020

    We also make it with bread and walnut without the potato..

  • Winnie-the -poo HA HA HA on August 27, 2020

    It’s a healthy dose of garlic for a single serving. Got to keep the vampires away

  • Hannah Banana on August 27, 2020

    Accidentally vegan!! 😀 <3

  • Sarah Doan on August 28, 2020

    🥔 🧄…..👌🏻😋🙏🏻😁complete perfection! Omg drooling! Literally nothing better! Wow!

  • Ben Thompson on August 29, 2020

    I like the simplicity of these recipes but i mainly watch these vids purely because Chef John is just so darn amusing.

  • Lexie D on August 30, 2020

    It's better with white bread 🍞

  • George Tsolakis on August 31, 2020

    Your preparation would become a way too forceful palate bomb, if u incorpotated in your potato/garlic mixture a plain fish broth (just water and the cod parts behind the gill cover, around the pectoral/pelvic fins), so long as this version of skordalia goes with the rest main parts of your codfish well fried!
    My grandma also used only mortar & pestle all along the preparation plus her obstinate arm work, which turned the potato real gummy, like melted cheese, and that was a good sign that you used the right potato type.

  • Lancet Fencing on September 11, 2020

    Eat it over boiled beats !! That’s the way to eat it

  • Philip Morris on September 13, 2020

    Generally Greeks eat skordalia with Cod dipped in batter and deep-fried

  • Bob Woolcock on September 15, 2020

    Did you use a different technique to fire roast the mini bell peppers than you demonstrated on your large red bell fire roasting?

  • princessrose17 on September 15, 2020

    Chef John,
    What kind of mortar and pestle do you recommend? A marble one or a wood one?

  • princessrose17 on September 15, 2020

    Yum mm !!

  • Mark M on September 16, 2020

    That is a lovely mortar and pestle set.

  • Greek Home Cooking on September 19, 2020

    Hi chef John!!!! Love your recipe!!!! Xoxoxoxoxo from Greece 🇬🇷

  • ARIS NIKOLAOU on September 23, 2020

    I'm Greek, eating skordalia my whole life and I can verify that the recipe in the video is the "classic", most common version of skordalia.😊

    In most Greek households they make skordalia with potatoes or dry bread. Never heard of the version with the walnuts someone is describing below. Maybe the walnut version is traditional on certain places in Greece, but it certainly isn't as popular or classic as the one with the potatoes.
    If you go to a restaurant in Greece and ask for skordalia, 99.9% you'll get the one with the potatoes as presented in the video.

  • Toto CH on September 24, 2020

    0:40 is it because they want to keep as much starch as possible?

  • Geoff The Chef! on September 25, 2020

    Nice work Chef. Watching with my Greek in-laws and they’re very impressed. “Yes. Yes. The Chef John. He knows the food.”


    Ps … I’m sure others will have said. But the accent on the word goes with the ‘Tonos’ mark, so … Skordal-YA. 🙂

    Don’t stress. It’s all Greek to me too. 😂😂

  • peter sgouros on October 1, 2020

    fwiw, the accent should probably be on the last syllable (skor-dal-YA)…

  • Manolis Theofilos on October 3, 2020

    It is great with deep fried cod

  • smallgarlic on October 8, 2020

    In Greece we eat skordalia with fried cod, it’s a really good pair!

  • Ethan Grewe on October 12, 2020

    im going to try and make this croquet style

  • Byron Villalobos on October 14, 2020

    Please: Make Picanha Brazilian style …

  • zissou666 on October 23, 2020

    Do you think dried matched potato powder would work as well? Than it would be suuuper quickly made

  • luedriver on December 15, 2020

    Greeklish strikes again, d is more like th, which makes Skorthalia a more correct way to write and pronounce it but whatever, it taste the same however you pronounce it

  • se7 en on December 21, 2020

    Okay so I tried and damn…I think this is one of my top dips

  • Katharina Mik on February 26, 2021

    unpeeled potatoes taste different

  • A D M on March 4, 2021

    I use one head of garlic for every potato! Yes, I am greek. Opa!

  • Chelsea Chelsea on March 5, 2021

    I plan to make this as a side dish to go with your Greek Feta baked chicken. 💘

  • Miguel Sandoval on March 12, 2021

    Is this Zankou garlic sauce?

  • Αγape on March 24, 2021

    Will use the strainer for a creamy texture and yes the bread dip is a favourite in my home. Superb.

  • jonotwist on April 16, 2021

    Thank you for getting technical with the recipe and instructions. Greek easter gone be liiiiiiit

  • Cyndi Foore on May 5, 2021

    Why not use a chinois?
    This would be great with a crispy fried pita bread!

  • SleuthStuck on June 8, 2021


  • Matthew on June 17, 2021

    I love how he doesn't just do the tends but finds fun unique things.

  • Habito Kun on July 21, 2021

    it's not skordAlia. it's skordaliA

  • Gavin Bolton on September 23, 2021

    Absolutelly bizarre, my wife and I where discussing making skordalia, so I said let me check youtube and your skordalia recipe is right on top of the feed list. Clearly my phone is listening in.

  • Tonny R on November 30, 2021

    Enjoy it with hot pita bread…

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