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Ingredients

800g potatoes, peeled, chopped
125ml (1/2 cup) extra virgin olive oil, plus 1 1/2 tablespoons, extra
2 tablespoons white vinegar
6 garlic cloves
6 sprigs fresh thyme sprigs, leaves removed
1 tablespoon chopped fresh continental parsley
Toasted sourdough bread, to serve

Method

Step 1 Cook potatoes in a large saucepan of boiling water for 15 minutes or until tender. Drain. Set aside for 5 minutes to allow the moisture to evaporate.
Step 2 Meanwhile, process the olive oil, vinegar and 4 garlic cloves until the garlic is very finely chopped. Season to taste.
Step 3 Place the potato in a large bowl and mash until smooth. Gradually pour in the garlic mixture, stirring to combine. Season to taste.
Step 4 Thinly slice the remaining garlic cloves. Heat the extra olive oil in a small frying pan over medium heat. Add the thyme leaves and sliced garlic. Cook, stirring, for 1-2 minutes or until the garlic is light golden (be careful not to burn it). Spoon the garlic mixture over the skordalia. Sprinkle with the parsley and serve with the toasted sourdough.

Skordalia

How to make Skordalia

Ingredients

Method