Crispy Potato Skillet

with Snap Pea Slaw & Scallion Sour Cream

dinner

Root Vegetables Nuts Lentils Lemon Jalapeño Fruit Coconut Bell Pepper Beans/Legumes Dinner American Soy-Free Gluten-Free <600 Calories Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Comfort Foods Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
480
FAT
16g
CARBOHYDRATES
71g
PROTEIN
15g

MAIN INGREDIENTS

  1. ¼ cup beluga lentils
  2. 14 oz red bliss potatoes
  3. 6 oz sugar snap peas
  4. 2 scallions
  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 olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
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 with ½ cup water. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain any remaining water. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

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

4
Make the scallion sour cream

Add remaining sliced scallion, sour cream and a pinch of salt to a small bowl. Stir to combine the scallion 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 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, scallion sour cream, and sliced jalapeño. Dig in!