Greek Skordalia with Biber Salçası-roasted Plum Tomatoes

Skordalia is simply a thick purée of waxy potatoes, an insane amount of garlic, lashings of vibrant Kalamata extra-virgin olive oil, a generous splash of white wine vinegar and finely chopped flat leaf parsley. Yes, it’s basically mash but not as you know it because this is rich, oozy and dairy free. Also, it’s served just warm – never EVER hot – so it’s actually a summer dish. Here I’ve paired it with richly roasted plum tomatoes and a scattering of salty capers. It would be equally as lovely served alongside roasted aubergine, a simple prawn saganaki with salty feta, slow-roasted lamb garnished with lots of fresh red chilli or lemony grilled fish.

Greek Skordalia


10 ripe plum tomatoes
2 tbsp of extra-virgin Kalamata olive oil
1-2 tbsp of biber salçası (click here for the recipe or buy it jarred from Middle Eastern supermarkets)
2 tsp of unrefined granulated sugar
Sea salt and freshly ground black pepper, to your taste

For the skordalia:
500g of potatoes, peeled and cut into even pieces
4 large garlic cloves, grated
1 tbsp of white wine vinegar
150ml of extra-virgin Kalamata olive oil
Flat leaf parsley, finely chopped
Lemon juice, to your taste
Sea salt and freshly ground black pepper, to your taste

For the dressing:
Juice of half a lemon
3 tbsp of extra-virgin Kalamata olive oil
A splash of white wine vinegar
2 tbsp of salted capers, rinsed and patted dry

How I make it 

Heat an oven to 180C.

Mix together the olive oil, biber salçası and sugar.

Halve the tomatoes and place in a single layer on a baking sheet. Brush with the olive oil and biber salçası mixture and roast in the oven for 45 minutes to one hour until they are soft and caramelised. Set aside to cool making sure that you retain all the tomato juices.

Meanwhile, place the potatoes in a pan and bring to the boil. Turn down the heat, partially cover and let them cook until they are tender. Drain and mash. Add the garlic, white wine vinegar and olive oil, beating vigorously with a wooden spoon until you achieve a smooth consistency. Add the lemon juice, the parsley and season to your taste.

Make a quick dressing by mixing the reserved tomato juices with all the other ingredients.

Pile the mash onto a serving plate and artfully place the tomatoes next to it. Spoon over the dressing and serve either on its own or with whatever else takes your fancy.

Please check out my Pantry and Suppliers pages to discover more about the ingredients I use, the brands I love and the places I source them from.

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