2 International Drive

Rye Brook, NY 10573

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January 1, 2009


  • 1 medium potato, boiled skin-on (use warm)

  • 1 1/2 cups corn oil

  • 8 large cloves garlic

  • 2 oz. skinless almonds (optional)

  • Coarse salt and white pepper to taste

  • 1/3 cup white vinegar

  • 5 oz. seltzer

  • Olive oil

Pita Bread:

  • 1 pita

  • 1 Tbsp. olive oil

  • Pinch of dried Greek oregano

  • Salt and pepper to taste


  1. Boil the potato until fork tender. Cool slightly, then remove the skin. Use a ricer to shred the potato. Place about 1/4 cup of corn oil in a food processor.

  2. Add the garlic and almonds and pulse 5 times. Add the potato and mix in the remaining corn oil slowly. Add the coarse salt and white pepper to taste.

  3. Add the vinegar, combine, and add the seltzer 1-2 oz. at a time. Adjust the seasoning using salt and vinegar, adding more seltzer if necessary to reach desired consistency. Do not over mix. Transfer the Skordalia into a serving bowl and keep refrigerated.

  4. For the pita, heat the grill to high....

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