Think beyond the classic French potato-leek soup, vichyssoise, hot or cold, I challenged myself. I love a good bowl of soup, mind you, but I wanted something that would appeal to my textural senses. A perfect pie crust, flaky and crispy, with an herbaceous medley of potatoes and leeks, was just the ticket. To round out the experience, I make a creamy jalapeño sauce to serve alongside.
ON-DEMAND: Listen to Faith and Raghavan Iyer talk about this recipe, as well as other recipes from Raghavan’s book, including Ultimate French Fries, Hasselback Potatoes with Cardamom Butter, and a beautiful Chocolate Sweet Potato Pound Cake.
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.