This rich sauce, prepared by mashing boiled potatoes with garlic and olive oil, is the classic accompaniment to fried fish and roasted vegetables in Greek cuisine. With its creamy texture and sharp garlic aroma, it adds character to simple dishes.
Boil the potatoes unpeeled until soft, then once cooled, peel and mash them in a bowl.
Mix the mashed potatoes thoroughly with garlic.
Add the olive oil gradually while stirring constantly to achieve a smooth consistency; season with vinegar and salt.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: don't process the potatoes in a food processor, as it releases too much starch and gives the sauce a gluey consistency; mashing by hand gives a better result. Caution: the garlic flavor is quite sharp, so start with a small amount and adjust to taste.
Boiling the potatoes with their skins on and peeling them afterward means they absorb less water and the sauce stays thicker; potatoes boiled after peeling can soak up excess water and thin out the sauce.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.