Boil potatoes in large pot, in salted water. Cook until potatoes are tender, and remove from heat.
Mash the potatoes in a mixer, along with the garlic, salt, pepper, oregano, olive oil, water, lemon juice, and vinegar.
Only mix a few seconds until ingredients are well blended. Make sure you do not over mix.
We typically eat Skordalia served cold, but you can enjoy it either warm or cold.
Serve with fish, chicken, or any side vegetables.
Greek Style Potatoes: Patates Sto Fourno
5 medium russet potatoes
1 tablespoon dry oregano
1 tablespoon dry basil
Juice of two lemons, reserve some juice for the final touch
3/4 cup of extra virgin olive oil
2 garlic cloves, whole
Pink Himalayan sea salt
1/2 cup water
Ground black pepper
Preheat oven to 350 degrees. Place potatoes in a large baking dish, making sure to layer the potatoes on top of each other. Drizzle olive oil over the top, and add water, herbs, garlic, lemon juice, and salt & pepper.
Bake for 1 hour, or until the juice has evaporated. The potatoes will be golden brown on top. (If the potatoes are dry, add another 1/4 cup of water to add over the potatoes.)
Serve with fresh oregano over the top, and a drizzle of olive oil.
Fried Greek Potatoes: Patates Tiganites
4 large russet potatoes
Extra virgin olive oil
2 tablespoons oregano
1 tablespoon basil
1 lemon, reserve juice
In a large saucepan, add the oil over medium heat.
Peel potatoes, and cut your potatoes into chips.
Place potatoes into hot oil, and fry until each side of the potato is golden brown.
(I love when they are crisp, so I cook mine for quite a while.)
Remove from oil, and drain oil over a plate, lined with a paper towel.
Season with spices, lemon, and salt.
**There you have it, three different ways to make Greek style potatoes!! I hope you enjoy this post as much as I did.
From Kouzounas Kitchen to your home, Kali Orexi.
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