Crispy Potato Skillet

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

Add the red bliss potatoes to a large pot, cover with 1 inch cold water, and bring to a boil. Cook until potatoes are fork-tender, 10 to 12 minutes. Drain and let cool.

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

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

Place cooled boiled potatoes on a cutting board and, using the palm of your hand, gently press each potato until the sides blister open. Heat 1 tbsp (2 tbsp) vegetable oil in a large skillet over medium heat. Add smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add sliced red bell pepper, minced garlic, butter, and paprika, and cook another 2 to 3 minutes.

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