Crispy Potato Skillet with Snap Pea Slaw and Jalapeño Sour Cream

Crispy Potato Skillet

with Snap Pea Slaw and Jalapeño Sour Cream


Baby potatoes are creamy, sweet, quick cooking and satisfying. They are the star of this tasty skillet. You’ll smash and crisp them, then add delicious smoked paprika to elevate their flavor even further. A spring slaw rounds out the plate and adds some serious crunch.

Soy-Free <600 Calories Comfort Foods Seasonal Menu Summer Recipes Spring Recipes Gluten-Free Root Vegetables Beans/Legumes Dinner American
2 4
35 min


  1. ¼ cup beluga lentils
  2. 14 oz baby potatoes
  3. 6 oz sugar snap peas
  4. 1 scallion
  5. 3 oz fava beans
  6. 1 lemon
  7. 1 jalapeño
  8. 3 tbsp vegan sour cream
  9. 2 cloves garlic
  10. 2 tbsp vegan butter
  11. ¼ tsp smoked paprika
  12. 2 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
Allergens: tree nuts


  • Small saucepan
  • Large pot
  • Large nonstick skillet


Cook the lentils

In a small saucepan, combine the lentils and ½ cup water. Bring to a boil, reduce heat to low, cover, and simmer until they are tender and the water has been absorbed, about 20 to 24 minutes. If the lentils are ready and there is a little water left over, simply drain.

Boil the potatoes

Add the potatoes to a large pot, cover with 1 inch cold water, and bring to a boil over high heat. Cook until fork tender, about 14 to 16 minutes. Drain the potatoes and let cool.

Marinate the slaw

Thinly slice the sugar snap peas and scallion on the diagonal. Drain any water from the fava beans and pat dry. Halve the lemon. Combine the sliced sugar snap peas, sliced scallion, fava beans, juice from the lemon, 2 tbsp olive oil, and a pinch of salt. Toss the snap pea slaw well to combine.

Make the jalapeño sour cream

Deseed and mince the jalapeño and set aside about 1 tbsp for garnish. In a small bowl, combine the remaining diced jalapeño, the sour cream, and a pinch of salt. Stir the jalapeño sour cream.

Crisp the potatoes

Peel and mince 2 cloves garlic. Smash the potatoes until the sides blister open. Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the potatoes and cook until golden brown and crispy, about 3 to 5 minutes per side. Add the minced garlic, butter, and smoked paprika, and stir frequently until the butter has melted and the potatoes are well coated.


Season the smashed potatoes generously with salt. Toss the cooked lentils with the snap pea slaw. Serve the potatoes right out of the skillet, topped with snap pea slaw and jalapeno sour cream. Sprinkle with the reserved diced jalapeño.