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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.0
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.5 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Patates Skortou (Garlic Potatoes) calories by ingredient
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Patates Skortou (Garlic Potatoes)

Submitted by: JVANAM

Introduction

This is a mysterious recipe to me.

Farming in Greece is limiting. The staples for Greek farmers are barley, wheat, olives, & grapes. This is due to the rocky terrain & shallow top soil. These conditions are perfect for shallow or lateral rooting plants, but not tubers.

I am about to assume that the Greek merchants ship in their potatoes from neighboring countries. If I'm wrong...I am certain you will write me.

This recipe comes from a country inn in Mikrolivado.
This is a mysterious recipe to me.

Farming in Greece is limiting. The staples for Greek farmers are barley, wheat, olives, & grapes. This is due to the rocky terrain & shallow top soil. These conditions are perfect for shallow or lateral rooting plants, but not tubers.

I am about to assume that the Greek merchants ship in their potatoes from neighboring countries. If I'm wrong...I am certain you will write me.

This recipe comes from a country inn in Mikrolivado.

Number of Servings: 6

Ingredients

    2 Lbs of boiling potatoes
    6 large garlic cloves
    1 Tbsp Greek Red Wine vinegar
    1/2 tsp fresh rosemary, chopped
    1/2 tsp fresh oregano, chopped
    1/4 tsp salt
    1/4 tsp White pepper

Directions

1) Boil water in a large stockpot.

2) Scrub the potatoes and cut in half. Leave the skin on. Peel the garlic & slightly smash them under your knife blade.

3) When water is at a full boil plop the potatoes and garlic in the pot. There MUST be enough water to submerge the veggies. Boil for 30 minutes, or until potatoes are knife pierced tender.

4) Remove the vegetables from the boiling water with a slotted spoon. Place the potatoes in a large mixing bowl. The garlic can be placed on a paper towel to cool. Save the pot water for later, if needed.

5) With your knife finely mash the garlic.

6) Add the garlic to the bowl of potatoes & mash together in a country rustic style. You need to use an old fashion hand masher. If you use a blender or a food processor the mix will lose its rugged texture.

7) If the mixture seems too thick to your taste you can add a SMALL amount of the pot water to thin.

8) Just before serving mix in to the veggies the vinegar, rosemary, oregano, salt and pepper. One option here, if you wish to swap out sage for oregano it works just as fine.

Individual serving size is about 3/4 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe

  • I have not yet been able to capture true garlic taste before with potatoes, this sound like I may just do it this time. Thanks, I will try it soon. - 7/31/09

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