My Secret to Skordalia; or How to Handle Leftover Fingerling Potatoes


It can be difficult to point your finger on a trick that can transform leftover fingerling potatoes into something that's palatable in the extreme. I few Greek friends of mine introduced me to skordalia while in Scotland, where the potato reigns supreme. The secret to my fresh take on the original lies in the infiltration of tahini and the elimination of garlic. The result is something simply sublime that will leave your dinner guests seeing Michelin stars.

What you will need

4 large fingerling potatoes (steamed the night before, if possible)

5 tablespoons tahini

1/2 lemon, juiced

1/3 cup walnut pieces (ideally walnut meal or finely-diced walnuts)

1/2 teaspoon salt (to taste)

black pepper (to taste)

1 teaspoon lemon-infused olive oil (optional)


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