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Crispy Potato Skillet

with Snap Pea Slaw and Jalapeño Sour Cream

dinner

American Dinner Beans/Legumes Root Vegetables Gluten-Free Spring Recipes Summer Recipes Seasonal Menu Comfort Foods <600 Calories Soy-Free
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
510
FAT
16g
CARBOHYDRATES
77g
PROTEIN
16g

MAIN INGREDIENTS

  1. ¼ cup beluga lentils
  2. 14 oz red bliss potatoes
  3. 6 oz sugar snap peas
  4. 1 scallion
  5. 1 lemon
  6. 1 red bell pepper
  7. 1 jalapeño
  8. 3 tbsp vegan sour cream
  9. 2 garlic cloves
  10. 2 tbsp vegan butter
  11. ¼ tsp smoked paprika
  12. 1 tbsp (2 tbsp) olive oil*
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large skillet
  • Medium saucepan
  • Small saucepan

INSTRUCTIONS

1
Cook the lentils

Rinse and sort the lentils. In a small saucepan, combine the lentils and ½ cup (1 cup) water. Bring to a boil, reduce heat to low, and simmer, covered, until they are tender, 20 to 24 minutes. Drain any remaining water.

2
Boil the potatoes

Add the potatoes to a medium saucepan, cover with 1 inch of cold water, and bring to a boil over high heat. Cook until they are soft and fork-tender, 10 to 12 minutes. Drain potatoes and let cool.

3
Marinate the slaw

Thinly slice the sugar snap peas and scallion. Halve and juice the lemon(s). Combine sliced snap peas and sliced scallion in a medium bowl with the lemon juice, 1 tbsp (2 tbsp) olive oil, and a pinch of salt. Toss the snap pea slaw and set aside. Slice the red bell pepper into thin strips.

4
Make the jalapeño sour cream

Deseed and mince the jalapeño, and reserve just 1 tbsp (2 tbsp) for garnish. In a small bowl, combine the remaining minced jalapeño with the sour cream and a pinch of salt. Stir to combine. Peel and mince the garlic.

5
Crisp the potatoes

Place boiled potatoes on a cutting board and use the palm of your hand to gently press down on each until the sides blister open. Place a large skillet with 1 tbsp vegetable oil over medium heat. Once hot, add the smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add the sliced bell pepper, minced garlic, butter, and paprika, stir, and cook 2 to 3 minutes more.

6
Serve

Taste the crispy potato skillet and add salt as necessary. Scatter the cooked lentils over the skillet. Serve family style, topped with snap pea slaw and jalapeño sour cream. Sprinkle with reserved jalapeño. Bon appétit!