Created in the eighteenth century by a chef at the Swedish restaurant Hasselbacken, this accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is my take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
ON-DEMAND: Listen to Faith and Raghavan Iyer talk about this recipe, as well as other recipes from Raghavan’s book.
Excerpted from Smashed, Mashed, Boiled, and Baked – And Fried, Too! By Raghavan Iyer. Published by Workman Publishing Co., Inc. Copyright © 2016 Raghavan Iyer. Photo by Matthew Benson.