Smashed Potatoes and Gravy — 6 Simple Steps
Photo: Liza McCorkle/istock
Smashing Potatoes
Raghavan Iyer, author of Smashed, Mashed, Boiled, and Baked, has produce-centric updates for the signature starch you can make up to 2 days before serving.
Ingredients
2 beets, peeled and cut into 1" pieces
2 cups potatoes
¼ pine nuts
4 Tbsp. oil, plus more for drizzling
2 garlic cloves, chopped
½ cup golden raisins
2 cups chopped mustard greens
1 orange bell pepper, cut into ½" cubes
1 chopped Serrano pepper
¼ chopped dill
Salt and pepper, to taste
Directions
Preheat oven to 350°. Arrange beets on baking sheet, drizzle with oil and cook until tender. Salt and pepper to taste. Cut beets into ¼" pieces. Add to potatoes with pine nuts.
In a large skillet, warm 2 Tbsp. oil. Cook garlic and golden raisins for 3 minutes. Add mustard greens; cook until tender. Salt and pepper to taste, then add to potatoes.
In a skillet over medium heat, add 2 Tbsp. oil, bell pepper and Serrano pepper. Cook until blistered. Salt and pepper to taste. Add dill. Stir into potatoes.
Good Gravy
Smother your spuds in Iyer's alternatives to the classic version. Each can be made 3 days ahead and refrigerated.
Ingredients
2 Tbsp. drippings
1 cup chopped eggplant
1 Tbsp. flour
½ cup malt vinegar
1 apple, chopped
2 Tbsp. chopped oregano
4 Tbsp. oil, divided
½ cup diced red onion
½ cup diced red bell pepper
2 Tbsp. golden raisins
1 tsp. garam masala
½ tsp. cayenne
2 large tomatoes, 1 chopped and 1 diced
1 onion, chopped
1 jalapeño
1 Tbsp. chickpea flour
2 tsp. ground coriander
1 cup vegetable broth
2 Tbsp. cilantro
Salt, to taste
Directions
In a saucepan, heat drippings. Add eggplant and cook until tender. Add flour; cook 1 minute. Add vinegar, apple and oregano. Season with salt to taste.
In a skillet, warm 2 Tbsp. oil. Add red onion, bell pepper and golden raisins. Cook until onions are light brown. Stir in garam masala. In a blender, add mixture, cayenne and diced tomato. Puree until smooth.
In a skillet, warm reamining 2 Tbsp. oil. Add onion and jalapeño and cook until onion browns. Add chickpea flour and ground coriander; cook to brown flour, 1 minute. Pour in vegetable broth and simmer until sauce thickens. Stir in chopped tomato, along with cilantro.
Raghavan Iyer, author of Smashed, Mashed, Boiled, and Baked, has produce-centric updates for the signature starch you can make up to 2 days before serving.
Ingredients
Directions
Preheat oven to 350°. Arrange beets on baking sheet, drizzle with oil and cook until tender. Salt and pepper to taste. Cut beets into ¼" pieces. Add to potatoes with pine nuts.
In a large skillet, warm 2 Tbsp. oil. Cook garlic and golden raisins for 3 minutes. Add mustard greens; cook until tender. Salt and pepper to taste, then add to potatoes.
In a skillet over medium heat, add 2 Tbsp. oil, bell pepper and Serrano pepper. Cook until blistered. Salt and pepper to taste. Add dill. Stir into potatoes.
Good Gravy
Smother your spuds in Iyer's alternatives to the classic version. Each can be made 3 days ahead and refrigerated.
Ingredients
Directions
In a saucepan, heat drippings. Add eggplant and cook until tender. Add flour; cook 1 minute. Add vinegar, apple and oregano. Season with salt to taste.
In a skillet, warm 2 Tbsp. oil. Add red onion, bell pepper and golden raisins. Cook until onions are light brown. Stir in garam masala. In a blender, add mixture, cayenne and diced tomato. Puree until smooth.
In a skillet, warm reamining 2 Tbsp. oil. Add onion and jalapeño and cook until onion browns. Add chickpea flour and ground coriander; cook to brown flour, 1 minute. Pour in vegetable broth and simmer until sauce thickens. Stir in chopped tomato, along with cilantro.
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