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Skordalia With Fried Calamari


  • 1 large Yukon Gold potato, peeled and cut into 1-inch dice
  • 2 thick slices stale, homemade-style white bread
  • 6 cloves garlic, peeled and smashed
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 cup olive oil
  • Fried Calamari


  • Place the potato in a small saucepan and cover with lightly salted water by 1/2-inch. Bring to a boil and cook until tender. Drain and let cool.
  • Soak the bread well in water. Squeeze out the water and tear the bread into small pieces to form large wet bread crumbs. Set aside.
  • Place the garlic in a bowl and mix with the salt to form a paste. Add the potatoes, vinegar, and lemon juice, and mash well. Add the wet bread crumbs and mash to make a smooth paste. Gradually add the oil, mixing constantly, to form a thick sauce. Continue to beat until the sauce is thick enough to hold its shape. Adjust seasoning, to taste, with salt and lemon juice. Spoon into a decorative bowl and serve at room temperature with Fried Calamari.