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Le Chaudron recipe
Sauce Skordalia grecque
Greek garlic potato dip
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)Charlotte potatoes (or other waxy potatoes)
8 clovesgarlic, crushed
150 ml (⅔ cup)extra-virgin olive oil
The juice of 1 lemon
100 ml (½ cup)whole milk
1 pinchfleur de sel (flaky sea salt)
- 500 g (18 oz) Charlotte potatoes (or other waxy potatoes)
- 8 cloves garlic, crushed
- 150 ml (⅔ cup) extra-virgin olive oil
- The juice of 1 lemon
- 100 ml (½ cup) whole milk
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and cut into even cubes.
- Boil in salted water for 20 minutes until completely tender.
- Drain, let cool for a few minutes, then mash with a fork.
- Put the mashed potatoes and pressed garlic in a stainless steel bowl.
- Whisk together, then add the warm whole milk.
- Drizzle in the extra-virgin olive oil, whisking hard as for mayonnaise.
- Add the lemon juice and salt, and serve with grilled fish.
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