Creamy, ivory-hued Skordalia takes center stage on a minimalist white plate, speckled with tiny flecks of garlic and dotted with hint of olive oil on top. Crisp, bright green kale chips, shattered into rustic pieces, form an enticing circle around the spread. A wedge of charred lemon, beautifully caramelized, peeks out from one side.

Potato Skordalia with Crispy Kale Chips & Charred Lemon

Name: Potato Skordalia with Crispy Kale Chips & Charred Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: Russet potatoes, 2 medium peeled, cut into chunks; Garlic, 3 cloves minced; Extra virgin olive oil, 4 tablespoons; Lemon, 1 halved; Salt, to taste; Black Pepper, to taste; Fresh kale, 4 large leaves rinsed, dried and torn into bite-sized pieces; Cooking spray, as needed

Category Quick and Easy

Prep 15 minutes

Cook 30 minutes

Style Greek

Technique Boiling

Diet Friendly Vegetarian

Daily Recipe: February 01, 2026

This slightly twist on a Greek classic, our 'Potato Skordalia with Crispy Kale Chips and Charred Lemon', introduces seasonal winter elements into the ancient comforting dish Skordalia, a traditional Greek potato and garlic spread. The hearty-tasting potatoes emphases the warming and comforting aspect, while brightly flavored garlic and zesty lemon lift the dish, balancing the flavors. As a finishing touch, crispy kale chips introduce a contrasting texture.

Ingredients (for 2)

Russet potatoes - 2 medium - peeled, cut into chunks
Garlic - 3 cloves - minced
Extra virgin olive oil - 4 tablespoons
Lemon - 1 - halved
Salt - to taste
Black pepper - to taste
Fresh kale - 4 large leaves - rinsed, dried and torn into bite-sized pieces
Cooking spray - as needed

Preparation

Step 1 - 🥬🌡️🍽️

Preheat your oven to 375°F. Place kale on a baking sheet, lightly spray with cooking spray, sprinkle with salt and bake until crisp.
Step 2 - 🥔💦🚰

Boil the potato chunks until tender then drain, reserving some of the cooking liquid.
Step 3 - 🥔🧄🪓

Mash the potatoes with garlic, extra virgin olive oil, salt and pepper. Add a little of the reserved cooking liquid, if needed, for the desired consistency.
Step 4 - 🍋🔥🍽️

Heat a grill pan on high and grill lemon halves, cut side down, until charred.
Step 5 - 🍲🥔🍋

Place a generous scoop of skordalia on each plate, arrange crispy kale around and serve with a wedge of grilled lemon.

Additional

If you prefer a spicier kick, consider adding a minced jalapeño to the potato mixture. Also, adding a sprinkle of grated Parmesan cheese to the kale before baking can add extra savoriness. Kids can help with tearing kale and mashing potatoes. In Greece, it's common to serve Skordalia with fish or as part of a meze spread.