1400 700 vegan potatoskillet horizontal

Crispy Potato Skillet

with Snap Pea Slaw & Jalapeño Sour Cream

dinner

Soy-Free Gluten-Free Lentils Jalapeño Red Pepper Lemon <600 Calories Seasonal Menu Root Vegetables Spring Recipes Beans/Legumes Fruit American Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
440
FAT
13g
CARBOHYDRATES
71g
PROTEIN
15g

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 tbsp vegan butter
  10. ¼ tsp smoked paprika
  11. 2 garlic cloves
  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
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut
Nutrition

TOOLS

  • Large skillet
  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the lentils

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.

2
Boil the potatoes

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.

3
Marinate the slaw

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.

4
Make the jalapeño sour cream

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.

5
Crisp the potatoes

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.

6
Serve

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!