Smashed Root Vegetables: Two Ways

Looking for something different to do with potatoes?? How about smashed potatoes (with mojo verde)? This is not a typo, they are indeed smashed, not mashed. A fun way to prepare potatoes. More on the mojo in a bit. This works best with small-sized potatoes. I used Yukon Gold, but you can substitute any variety you wish. Pretty simple, just boil the potatoes until tender, about 10-15 minutes, gently smash with a potato masher, brush the tops with olive oil, season with salt and pepper (fresh herbs if you like), and pop in the oven for about 25 minutes until golden brown. The result--crispy and browned [skins] on the outside and tender on the inside--the perfect combination.

You can eat these as is, but I like to prepare a simple, refreshing herb-based sauce--mojo verde--to drizzle over the top. I'm a big fan of sauces--love romesco, mole, harissa, etc. Some sauces (for instance, Mexican moles) are complex, requiring lots of ingredients and time to prepare (but rather tasty, nonetheless). However, this sauce is quick and easy, but still has loads of flavor--herbaceous, with a nice amount of acidity from the sherry vinegar and lime, and a little kick from the jalapeno. Just toss all the ingredients in a food processor, blend until smooth, and you'll have a tasty sauce in minutes that adds a brightness to your everyday, ordinary spud. There's all different types of mojos--this particular one is predominantly cilantro based, with a touch of fresh oregano.

Also great drizzled over pan-roasted sockeye salmon [last night's dinner].

Smashed Potatoes

1 dozen small potatoes (such as Yukon Gold), skins on

olive oil

salt and pepper to taste

Put the potatoes in a large pot and fill the pot with enough cold water to cover. Season the water with salt, ~ 2 teaspoons. Bring to a boil, and continue boiling uncovered about 10 to 15 minutes or until fork-tender. Remove the pot from the heat and drain the water.

Preheat the oven to 450 degrees. Brush some olive oil onto a baking sheet. Place the potatoes onto the baking sheet. Take the potato masher (or side of a chef's knife) and lightly apply pressure, so that you flatten each potato, but they remain intact. Generously brush each potato with olive oil and season with salt and pepper. Bake for ~ 23 to 25 minutes until golden brown and crispy.

Mojo verde
1 cup cilantro leaves
1 jalapeno chile
1 garlic clove
2 tablespoons sherry vinegar
1/4 cup olive oil
1/4 cup water
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
squeeze of half a lime

Place all ingredients in a food processor and process until smooth.

But why stop with smashed potatoes, when you can also smash other root vegetables. How about smashed beets?

I have to admit, while I love most vegetables, I'm still quite indifferent to beets. Then again, it all depends on how they're prepared. Not really a big fan of roasted beets, as I find that they get a bit too sweet. Although, love the caramelization and crispiness achieved with roasting. Thus, I particularly like this preparation, as the beets are roasted just long enough to get that nice crispy caramelization on the outside, but still have a bite to them on the inside. Similar to the preparation for the smashed potatoes, you first boil the beets until just fork tender (45 to 55 minutes for beets), smash, and then roast, this time pan-roasted, about 3 to 4 minutes per side, until they get a bit charred and crispy on the outside.

Served the beets with a bed of mixed greens (such as beet greens--don't toss the greens they are great too, kind of like spinach in texture but a bit sweeter, Swiss chard, arugula, or any number of baby lettuces), a simple red wine shallot vinaigrette, crumbled goat cheese, and some home-smoked almonds (purely optional; using my stove top smoker). I've seen smoked almonds in grocery stores, but you could easily substitute with roasted almonds.

Smashed and Pan-Roasted

Smashed Beets

adapted from Saveur
4 medium beets, skins on
4 tablespoons red wine vinegar
4 tablespoon olive oil

2 sprigs thyme
1 bay leaf

salt and pepper

Wash the beets to remove any dirt. Place the beets, vinegar, 1 tablespoon olive oil, thyme, and bay leaf in a 4-quart saucepan. Add enough water to cover by 1 inch. Season with salt and pepper. Bring to a boil and then simmer for 45-55 minutes, or until fork tender. With the side of a chef's knife, flatten the beet (but try to keep fairly intact). Repeat with the remaining beets and set aside.

Heat 2 tablespoons olive oil in a skillet over medium-high heat until almost smoking. Add a couple of the smashed beets (enough to form a single layer), season with salt and pepper, and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes per side. Repeat with remaining beets, adding more oil as needed.

Red Wine Shallot Vinaigrette
1/4 cup olive oil
2 tablespoons red wine vinegar
1 shallot diced
salt and pepper to taste

Whisk together the vinegar and olive oil in a bowl to make a vinaigrette. Add the shallot, and season with salt and pepper.

Smoked Almonds
2 cups raw almonds
1 teaspoon olive oil
3 teaspoons hot smoked paprika
1 teaspoon sea salt
pinch of cayenne

2 tablespoons hickory wood chips

In a medium bowl, toss the almonds with the olive oil. Add the paprika, cayenne, and sea salt, and toss until the almonds are evenly coated.

Place the hickory wood chips in the smoker. Place the grate on top. Place a piece of aluminum foil over the grate (otherwise the nuts will fall through the grate and burn) and poke a few holes all over the foil (to allow the smoke to penetrate). Smoke for 15 minutes. Remove from the smoker. Let cool. Roughly chop and sprinkle over the beets.