54 NOVEMBER 2019
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Crushed Potatoes with
Spiced Olive Oil
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 8
A trio of toasted and ground seeds—
caraway, fennel, and coriander—mixed
with extra-virgin olive oil gives these rustic
vegan potatoes a warmly spiced flavor.
Because of the generous amount of olive
oil in this recipe, the potatoes are great
served warm or at room temperature.
5 lb. medium-size Yukon Gold
potatoes
3 Tbsp. kosher salt, divided
2 tsp. caraway seeds
2 tsp. coriander seeds
2 tsp. fennel seeds
1 cup extra-virgin olive oil
1 tsp. black pepper
- Place potatoes in a large pot. Add water
to cover by 1 inch, and bring to a boil over
medium-high. Add 2 tablespoons salt,
reduce heat to medium, and simmer until
tender, 25 to 30 minutes.
- Meanwhile, combine caraway seeds,
coriander seeds, and fennel seeds in a
small skillet. Cook over medium, stirring
constantly, until spices are very fragrant,
toasted, and seeds begin to pop, about 5
minutes. Transfer to a mortar, and crush
with a pestle. Stir together crushed
seeds and olive oil in a medium bowl until
well combined.
- Drain potatoes, and cut in half length-
wise. Place a wire rack over a large bowl.
Working in batches, place potato halves,
cut side down, on rack, and press through
until only the skin remains; discard skins.
Fold spiced olive oil into potatoes; gently
stir in pepper and remaining 1 tablespoon
salt. Serve warm or at room temperature.
MAKE AHEAD The crushed potatoes can
be refrigerated overnight. Reheat gently
before serving.
MAD GENIUS TIP
Press cooked potatoes
through a wire baking
rack to easily peel and
coarsely crush them
all at once.
