For over a decade, this space has evolved alongside my own understanding of the world. Recent months have underscored systemic inequities that persist even in seemingly benign systems. Quiet advocacy is no longer enough; action is required. As a white woman, my perspective is limited, and I acknowledge the privilege that has shaped my experiences.
I apologize for past instances of cultural appropriation, whether through uncredited recipes or exclusive language that may have alienated readers. Diversity and allyship within the food world – supporting Black chefs, fair farming, and sustainable food systems – must be prioritized. Learning is ongoing: Brit Barron’s Understanding Racism 101 and Brené Brown’s podcasts have been foundational, but countless resources remain to explore (White Fragility, I’m Still Here, Between the World and Me among them).
This isn’t about performative activism. It’s about acknowledging missteps, committing to humility, and embracing the discomfort of growth. The goal is to move beyond complacency toward meaningful change.
Now, onto the food: smashed potatoes.
Why this matters: Food writing often exists within systems of privilege and cultural appropriation. Addressing these issues isn’t just about doing the right thing; it’s about creating a more inclusive and equitable space for all voices. Recipes are not neutral; they carry history, context, and power dynamics.
Smashed Potatoes with Herb Sauce
This recipe combines technique with reflection. The goal is crispy, flavorful potatoes, but also an awareness of the larger conversations surrounding food and identity.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
- 2 lbs. baby Yukon potatoes
- 1 tbsp. extra virgin olive oil
- 2 tbsp. grapeseed or avocado oil
- 1 ½ tsp. coarse sea salt
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 2 oz. grated Parmesan cheese
- Small bundle of chopped Italian parsley, for garnish
Green Herb Sauce (recipe follows)
Directions
- Boil the Potatoes: Cover potatoes with water, bring to a gentle boil, and cook for 10-15 minutes until easily pierced with a knife. Drain and let cool.
- Smash (Not Too Much): Arrange potatoes on a parchment-lined baking sheet. Use the bottom of a jar to gently smash them halfway down. Over-smashing leads to mush; under-smashing means uneven cooking. Slicing into halves/quarters is an alternative.
- Season Liberally: Drizzle with olive and grapeseed oil (the combination balances flavor with heat tolerance). Season generously with salt, paprika, garlic powder, and oregano.
- Roast and Finish: Roast at 425°F for 25 minutes, flipping halfway through. Increase heat to 500°F, sprinkle with Parmesan, and bake for another 2 minutes until melted.
- Serve: Brush with green herb sauce and garnish with fresh parsley.
The combination of oils balances flavor (olive oil) with high-heat stability (grapeseed/avocado oil). A little breakage during smashing is acceptable.
This is more than just a recipe; it’s an invitation to engage with food thoughtfully, critically, and with a commitment to doing better.
