Potato Skordalia

Potato Skordalia recipe - The Cooks Pantry


Michael Wheldon



  • 1 x 4 pack of Simson’s Pantry Gluten Free Black Rice Wraps
  • 1 x 4 pack of Simson’s Pantry Premium White Wraps
  • 500g Washed White Potatoes, peeled
  • 2 cloves of garlic
  • 1 lemon, zest and juice of
  • 20ml white wine vinegar
  • 2 tbsp Greek Yoghurt
  • ¼ cup Cobram Estate Garlic Infused Extra Virgin Olive Oil, plus some reserved for garnish
  • Pinch of salt


  • Boil potatoes until very soft, drain and mash until all lumps are removed.
  • On a baking tray, using a brush, spread oil over wraps on both sides. Put into oven at 190 for 5 minutes or until crispy.
  • Grate garlic and lemon zest into mash potato stir through before adding vinegar, yoghurt, garlic oil and a pinch of salt and combine well.
  • Serve on a platter with potato in the middle and garlic oil drizzled over the top, with the wraps torn around the outside.

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