Greek scordalia, a potato and garlic stew, is a great dipping sauce for vegetables and bread - it is also served as a side dish with, for example, deep-fried fish or grilled meat. Skordalia is easy to prepare and surprisingly versatile: the perfect combination of Finnish potatoes and Mediterranean flavours!

Ingredients:

560 g floury potatoes (e.g. Rosamunda)
6 crushed garlic cloves
1 teaspoon of coarse salt
Juice of half a lemon
¼ dl white wine vinegar
1,2 dl Memmas Knossos extra virgin olive oil (traditional or organic)
Pinch of cayenne pepper
Olive oil for the finishing touch
A sprinkle of fresh oregano

Do this:

Peel the potatoes and cut them into large pieces.

Boil the potatoes in salted water until fully cooked, about 20 minutes, until they are soft and easily smashed with a fork. Drain well.

Crush the garlic cloves into a fine paste together with the salt, for example in a mortar.

Mash the hot potatoes with a potato masher or electric mixer - avoid using a stick blender to avoid a paste-like texture.

Add the garlic, lemon juice and white wine vinegar to the mashed potatoes. Mix well.

Slowly pour the Memmas Knossos virgin olive oil into the mixture in a thin ribbon, while stirring or whisking vigorously to keep the texture silky and fluffy.

Season with cayenne pepper and check the salt.

Allow to stand at room temperature for a while before serving.

Spoon the skordalia into a serving dish, drizzle with a little olive oil and sprinkle with fresh oregano.