makes about 3 cups (720 ml)
Here’s a riff on the classic potato-based skordalia, spiked with ouzo and a handful of chopped kalamata olives. In most skordalia recipes, a little acid, usually vinegar, is added to help balance the headiness of the garlic. Here the briny flavor of kalamata olives does the job. This recipe makes a nice accompaniment to, or a bed on which to serve crispy grilled or fried fish.
1 pound (450 g) boiling potatoes (about 4), such as russets or waxy varieties, peeled and quartered
⅓ cup (80 ml) ouzo
½ cup (120 ml) hot cod broth or other fish broth, plus more as needed (you can substitute clam juice for the fish broth)
4 to 6 garlic cloves, smashed
½ teaspoon salt, plus more as needed
Extra-virgin Greek olive oil (approximately ⅔ cup / 160 ml)
Juice of 1 lemon, strained
½ cup (75 g) chopped pitted kalamata olives
Freshly ground black pepper
Put the potatoes in a large pot of salted water and bring to a boil. Reduce the heat to medium and simmer until the potatoes are fork-tender, 15 to 20 minutes. Turn off the heat and cover the pot to keep the potatoes warm.
While the potatoes are cooking, place the ouzo in a small pot and bring it to a boil over medium heat. (Keep the kitchen fan off and stand away from the saucepan because the ouzo may ignite, which is natural when heating alcohol; the flame will die down in a few seconds.) Cook for about 45 seconds, then remove from the heat. If using clam juice, warm it in a separate small pot or skillet.
In a large mortar, pound the garlic and salt to a thick paste using the pestle. Add several tablespoons of the hot broth (or clam juice) and pound until smooth. (Alternatively, combine the garlic and salt in the cool bowl of a small food processor, add some of the broth, and process until smooth.)
Using a slotted spoon, remove a few chunks of potato from the hot water, place them in a large bowl, and mash with the pestle or a fork until chunky, then transfer the mashed potato to the mortar and pound it together with the garlic paste. In alternating turns, drizzle in some of the olive oil, lemon juice, ouzo, and additional broth as needed, pounding and adding more potatoes and liquids as you go until the mixture is smooth. Using a spatula, fold in the olives at the end. Taste and adjust the seasoning with salt and pepper as needed.
NOTE: You can also make this in the bowl of a stand mixer fitted with the paddle attachment: Pound the garlic-salt mixture by hand or puree it in the bowl of a small food processor, then transfer it to the mixer and add the potatoes. As the paddle attachment is pounding the hot potato-garlic mixture, add the liquids in alternating turns until the mixture is creamy. Fold in the olives at the end.
TIP: It’s important to use hot potatoes when making skordalia so that they more readily absorb the olive oil and other liquids. You can bring a pot of water to a boil and reheat the potatoes for a few minutes if they are cold.
