I haven’t blogged in awhile, and it’s definitely my fault. I keep thinking, “Oh, I’ll jot those recipes down on Saturday, when I have time.” And then it’s Sunday night, and I’m all ready to just crash in bed, when I remember that I didn’t spare a moment writing or photographing or even thinking about recipes and food. Well, that’s not true; I totally thought about food. But in any case, I guess I’ve been busy, and I haven’t been prioritizing. And I’m going to stop. Because in the meanwhile since my last post, Chicago has become an Icelandic tundra and nothing is nice outside anymore. So, back to the computer-world I go.
My dad yesterday informed me that it had been so long since I blogged that I could no longer share my pumpkin recipes. He knows well, I suppose, that I am all about pumpkin recipes. I mean, pumpkin has been an ingredient in my last few posts and cans of it still reside in my pantry. But, apparently, now that it’s cold, I’m supposed to blog about soup and rosemary and peppermint. But I say no Christmas, or even “holiday” (code for Christmas,) talk until Thanksgiving passes. Thanksgiving, which thoroughly accepts pumpkin and other squashes into its cornucopia, totally has not passed yet. And, in fact, I’m about as excited for Thanksgiving this year as I am Christmas, so holiday recipes be damned (for the time being. So sorry holiday recipes. I’m really looking forward to our time together. … Excuse me).
This dish is actually very Thanksgiving appropriate. And although I’d never dream of compromising the place of mashed potatoes at the table, a few smashed ones may sit along side nicely, especially if you’re into that renegade-untraditional-mix-up-the-Thanksgiving-table kind of meal. I’m not. At all. Tradition all the way. But regardless of circumstance, this is a really delicious, deceptively creative-appearing, super fast side dish. The potatoes are both creamy and crispy, the aioli both cooling and spicy, and the flavor just perfect. I inhaled this whole recipe as dinner myself, but it would probably be best served along with some protein or something. Or stuffing. With cranberry sauce. I am so excited for Thanksgiving.
Smashed Red Potatoes with Spiced Pumpkin Aioli
Serves 3; easily doubled or multiplied
3 red potatoes, rinsed
~2 tbsp. extra virgin olive oil
1 tbsp. pumpkin puree
1 tbsp. olive oil mayonnaise (I use Hellman’s)
1 tsp. Sriracha
1/2 tsp. smoked paprika
Dash ( < 1/8 tsp) cayenne
Salt & pepper, to taste
Preheat the oven to 450 degrees Fahrenheit.
Fill a pot with cool water and drop in potatoes. Bring to a boil; then lower the temperature to maintain a slow boil. Boil the potatoes for 20 minutes, until cooked through and tender.
Place the potatoes on a cookie sheet lined with parchment paper. Use a large measuring cup or bowl (something with a flat, firm bottom) to smash the red potato evenly. It may crumble a bit, but try to keep it together for the most part. Repeat with the remaining potatoes. Drizzle the potatoes with the olive oil. Season lightly with salt and pepper.
Bake the potatoes in the oven for 20 minutes, until the edges are crisping. Remove from the oven and set aside to cool slightly.
Mix together the pumpkin and remaining below ingredients until a consistent sauce is achieved. Use a fork or spoon to drizzle the aioli over the potatoes. Serve to awed guests everywhere.