Entree Gluten Free Little Work Sides/Sauces Vegan

Smashed Potatoes & Cabbage, Onions, Peppers, Chard

Smashed Potatoes, red cabbage, red peppers, red onions, red chard. One might say, seeing red. After a long winter of orange and yellow (other than red beets), we are so happy to see a variety of vegetables starting to appear at the market. In a few weeks the spring farmer’s markets will open and fresh spring potatoes will be in abundance. Smashed potatoes make a crunchy base for lots of different toppers. Delightfully, I made use of all the delicate red veggies that lined the market stands.

New Potatoes

New potatoes are soft and creamy. They have been pulled fresh from the earth and emerge with a buttery texture. After a dark, cold winter, there is nothing like a spring vegetable to rejuvenate the soul.

Smashed Potatoes

I am not sure if smashed potatoes are a new recipe phenomenon or have always been around and just have a new moniker. Not a clue as to what they may have been called before if they existed, but I would be surprised to learn that they had never been done before. The oldest reference that I found was from Molly O’Neill, who wrote about smashed potatoes in 1999 for the NY Times. Soft potatoes that might become too “gluey” when mashed, are well-suited for smashed potatoes. First, they are soft and smash down easily, second the delicate skin of potatoes such as new, Yukon, and Fingerling becomes crisp and crunchy.

Tired of Pasta? Try Potatoes!

Pasta is a go to base for sauces, vegetables, herbs, you name it. But what about potatoes? Why not? Smashed potatoes eliminate the work of mashed, they bake without much attention, and there is no water to strain. Much like pasta, they can be topped with anything and everything. From a hearty Bolognese Sauce to a delicate butter herb sauce, potatoes, in all their varieties never overpower a sauce, and therefore offer a great alternative on the nights when you are looking for an alternative. (It’s perfect kid-food: they can smash the potatoes and top them by themselves!)

Take the Topping lead from what’s at the market.

This recipe was made in Berlin, where the spring comes about two months earlier than in Maine. At this writing, I am in Maine and am awaiting the first spring vegetables. It is May 2, and it snowed last week. For the most part root veggies are showing up on the table on a nightly basis. Needless to say, my eaters are clamoring for something else. I keep trying to disguise the root veggies in a variety of globally inspired spices and seasonings. A beet’s a beet. But a new potato topped with a spring vegetable, be it Berlin or Maine, amazing. Cannot wait to repeat the recipe for my crowd in a month or so when the new, soft, baby vegetables are all available in Maine.

Anytime meal

Here I have gone on about the spring vegetables topping the smashed potatoes, but do not limit yourself. Enjoy this recipe year round, either with seasonal toppings or virtually anything you can think of to enjoy as a combination with the potato base. And as always, sometimes the best ingredients are the most simple. Butter and herbs, roasted garlic and a drizzle of EVOO, salt and pepper. It’s all about the crunchy crispness of the edges and the boundless seasonings and sauces that can be put on top of a potato.

One key in this recipe is slicing the cabbage very thinly. Cabbage retains it’s crunch unless it is cooked for quite a bit longer than the other vegetables. In this recipe, I wanted to retain the texture of the cabbage in contrast to the softness of the onions, peppers and chard. Should you desire the cabbage to be softer, make sure that you cook it for a longer time.

Additional Recipes to try:

Crispy Smashed Potatoes from Cookie + Kate
Sheet Pan Sausage, Veggies, & Smashed Potatoes from Chelsea’s Messy Apron
Crispy Garlic and Herb Smashed Potatoes (7-Ingredients) from Sweet Simple Vegan
Roasted Garlic from Bleuberet

Smashed Potatoes & Cabbage, Onions, Peppers, Chard

Prep Time: 15 minutes Cooking Time: 1 hour

Ingredients

  • 10-12 red potatoes (New, Fingerling, Yukon), cleaned and left whole
  • 3 TBSP EVOO
  • 1 red pepper, cored and sliced
  • 1 red onion, sliced in half, and thinly sliced
  • 4oz/120g red chard (new baby chard, if possible)
  • 1 small head, red cabbage (sometimes called purple)
  • 3 TBSP EVOO
  • fresh thyme leaves

Instructions

1

Preheat oven to 400°F/200°C

2

Clean and arrange potatoes in a baking dish.

3

Use 1 TBSP of the EVOO to coat the potatoes.

4

Sprinkle with salt and pepper.

5

Place in oven and roast until soft enough to smash, about 30-40 minutes.

6

While the potatoes are roasting, prepare the remaining vegetables.

7

Heat the remaining 2 TBSP of EVOO in a saucepan and sauté the onion, pepper, and cabbage.

8

Add the red chard at the end until it wilts.

9

Set aside and remove the potatoes from the oven.

10

With a large spoon or spatula, smash (flatten) the potatoes until the edge are golden-brown and crispy.

11

Reheat the vegetables in the sauté pan.

12

When the potatoes are ready, either top in the pan with the vegetable mixture or place on individual plates. Sprinkle the fresh thyme leave over the top.

Notes

May be served with a dollop of sour cream or Greek yogurt.

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