This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
coarsely cracked black peppercorns
Raghavan Iyer’s Chocolate Sweet Potato Pound Cake
You haven’t had sweet potatoes like this before.
Raghavan Iyer’s Ultimate French Fries
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
Raghavan Iyer’s Potato Leek Pie
Inspired by the classic French potato-leek soup, vichyssoise, this savory pie is all about textures and flavor.
