‘Smashed, Mashed, Boiled and Baked — and Fried Too!’

It’s hard to imagine a world without potatoes. There are 5,000 cultivated varieties of them, and they feature in the cuisines of at least 100 countries. It’s no surprise then that there are also countless methods to prepare them. James Beard Award-winner Raghavan Iyer gives us a tutorial on taters from his new book, “Smashed, Mashed, Boiled and Baked — and Fried Too!”