Skordalia — Garlic-Potato Sauce for Fried Fish

Peel the potatoes and cut them into 2-3 cm pieces. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until very tender.

While potatoes cook, peel the garlic cloves. Using a mortar and pestle, crush the garlic with a pinch of salt until it forms a smooth paste. Alternatively, finely mince the garlic and mash it with the side of a knife.

Drain the cooked potatoes thoroughly. Return them to the hot pot and mash them immediately with a potato masher until smooth. Ensure no lumps remain.

Add the garlic paste to the mashed potatoes. Mix well to combine.

Gradually drizzle in the Greek Extra Virgin Olive Oil, about 1 tablespoon at a time, while continuously mashing or stirring. The mixture will become creamy and emulsified.

Stir in the red wine vinegar and the 60 ml of water. Mix until the skordalia reaches a smooth, spreadable consistency. If it's too thick, add a little more water, 1 tablespoon at a time.

Season with salt and black pepper to taste. Adjust the vinegar if you prefer a sharper flavor.

Serve immediately with fried fish or at room temperature. Garnish with a drizzle of olive oil and a sprinkle of fresh parsley if desired.