I remember the first time I had potatoes in Mexican cuisine, and it blew my mind. Until you’ve had a mashed potato burrito or this Vegan Potato-Stuffed Chiles Rellenos, you haven’t had the most comforting Mexican food of all.
Smashed, Mashed, Boiled, and Baked – and Fried Too! is Raghava Iyer’s newest book. There are 76 recipes that are all potato all the time. Please note that this is not a vegan book, but there are many recipes that are naturally vegan, and most of the others can be easily veganized.
The recipe includes deep-frying instructions. While I indulge in fried foods now and again, I rarely make them at home. The instructions with the recipe made it easy to do.
However, if you are on an oil-free diet you can bake or air-fry them. I added more chickpea flour to the batter to make a thicker. It did taste more like chickpea flour than the as-written version, so next time I will add some regular flour instead.
I deep-fried two and baked two. I preheated the oven to 375 degrees and placed the battered peppers on parchment paper. I baked for about 20 minutes, but check the color of the coating and see if the top of the pepper is softening to know when it’s done.
Making the sauce oil-free is easy, just water saute the onions and add a little extra water to the sauce if needed.
Here are a few of the recipes I’m going to try from Smashed Mashed Boiled and Baked – and Fried Too! next: Harissa Potato Salad, Nutty Potato Phyllo Triangles, and Tea-infused Potatoes. Tell me what your favorite ways to eat potatoes are in the comments.