- 6 (about 1 kg) medium potatoes
- 1⁄2 cup olive oil, plus extra for rubbing
- sea salt and freshly ground black pepper, to taste
- 1⁄2 cup boiling water
- 4–6 cloves garlic, crushed
- 2 T red wine vinegar
Preheat the oven to 200°C. Scrub the potatoes and prick with a fork. Rub all over with oil and bake for 1 hour, or until very soft.
Cut in half lengthways and scoop out the potato. Set aside. Cut the skins in half again and brush all over with oil. Season with salt.
Place on a wire rack in a roasting pan. Bake at 230°C for 10 minutes, then turn and bake for a further 5 minutes, or until very crisp and golden. Serve with the skordalia.
To make the skordalia, place the hot potato into a bowl and mash roughly. Beat using an electric beater until smooth. Beat in the boiling water, garlic and vinegar. Gradually blend in the remaining olive oil until smooth and creamy.
It should be firm enough for dipping, but if it seems too thick, add more boiling water. Season to taste.