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Smashed Potatoes with Celery Root
(recipe, Jim Dixon)
Big, brown, and ugly, the celery root (also called celeriac) might be hard to find and can be left out, but it’s delicious and worth looking for.
- 1 celery root (celeriac)
- 4 to 5 medium Yellow Finn (or other waxy variety) potatoes
- 3 to 4 Tbsp. extra-virgin olive oil
- Pinch sea salt
- Peel and trim the celery root, then cut into cubes about one inch square. Peel and cut potatoes into chunks about the same size. Place everything into a steamer and cook until the potatoes are tender. Transfer to a bowl and “smash” with a fork so you have a mix of uneven chunks. Add the oil and salt and serve hot.
If you're looking for the perfect olive oil for this recipe, Jim Dixon's article on olive-oil terminology can help you pick the right one.