Smashed Potatoes with Toasted Cumin Vinaigrette
Vinaigrette recipe created by Chef Joyce Goldstein, food writer and consultant
Sometimes the simplest ideas are the most smashing, like this fun presentation that's as simple as cooking yellow potatoes until tender, then pressing them under a heavy saucepan until they're lightly flattened and roasting them until golden. To serve, add virtually any big-flavored sauce or drizzle, like the one suggested here—a light vinaigrette with the sizzle of toasted cumin seeds.
| Ingredients | Measures |
|---|---|
| Pure olive oil | 2/3 cup |
| Extra virgin olive oil | 1/3 cup |
| Freshly squeezed lemon juice | 1/3 cup |
| Cumin seed, toasted and ground | ¼ cup |
| Salt and black pepper | As needed |
Method
Whisk together oils, lemon juice and cumin seeds. Season with salt and pepper
Yield: 1 ½ cups
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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