Carrot Potato Skordalia Recipe

One of my most loved mezes is skordalia which is Greek garlic mashed potatoes. I have been trying to do a twist to this recipe for quite some time and FINALLY something new I made.



Carrot Potato Skordalia Recipe

Serves: 4-6



  • 1 pound of carrots peeled and cut into 1 inch pieces
  • 2 large russet potatoes cut in half
  • 4 garlic cloves peeled
  • 1/2 cup of Greek olive oil
  • 1 lemon reserve juice
  • 2 green onions finely chopped
  • 2 teaspoons of oregano
  • Salt & pepper
  • Optional- Fresh mint leaves are good to use as well.



  1. Place the carrots and potatoes on a baking sheet lined with parchment paper and drizzle half the olive oil over the vegetables. Season with salt and pepper and cook in a 400-degree oven until the vegetables are tender.
  2. Remove vegetables from oven and place in a food blender.  ( Be careful when you blend especially when the vegetables are hot.) Blend potatoes, carrots, garlic, lemon juice, and some olive oil. Blend until smooth.
  3. Chill dip overnight and serve with oregano and diced onion.







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