A fiercely pungent, elemental Greek garlic dip. It relies on the mechanical emulsification of raw garlic, starches (either potatoes or stale bread), and high-quality olive oil. The result is a dense, creamy, heavily aerated paste that bites aggressively and is traditionally served alongside fried salt cod (Bakalarios) or boiled beets.
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potatoes. the potato chunks in salted water until completely fork-tender (about 20 mins ). Drain well and return them to the hot, empty pot for 1 minute to evaporate excess moisture. They must be dry to emulsify properly.
The Garlic Paste. While the potatoes cook, place the raw garlic cloves and the 1 tsp of salt in a mortar and pestle. Pound violently until it becomes a completely smooth, sticky, translucent paste.
Mash the potatoes. Transfer the hot, dry potatoes to a large bowl. Mash them thoroughly until completely smooth. Do NOT use a blender or food processor for the potatoes, or they will turn into glue.
Combine base. Stir the garlic paste (and crushed nuts, if using) into the hot mashed potatoes.
The Emulsion (Crucial). While stirring the potato mixture continuously and vigorously with a wooden spoon or whisk, slowly drizzle in the olive oil in a thin, steady stream. The starch will absorb the oil.
The Acid. Alternate drizzling the oil with splashes of the vinegar/lemon juice until the mixture becomes pale, light, and almost fluffy.
Serve at room temperature or slightly chilled, heavily drizzled with more olive oil.
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