Crispy Potato Skillet
with Snap Pea Slaw & Sour Cream
Gather around the table for a hearty potato skillet dish, served family-style. Earthy beluga lentils complement the crispy smashed potatoes and refreshing snap peas. A dollop of creamy, rich sour cream adds a bit of decadence to this high protein, gluten-free, and fiber-packed dinner.
Nutrition (per serving)
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INGREDIENTS
- 10 oz Yukon Gold potatoes
- 4 oz sugar snap peas, thinly sliced
- 2 scallions, thinly sliced and trimmed
- 1 lemon, juiced
- 1 red bell pepper, trimmed, deseeded and thinly sliced
- 2 garlic cloves, peeled and minced
- 2 tbsp vegan butter
- 1 tsp smoked paprika
- 6 oz beluga lentils
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 1 jalapeño, trimmed, deseeded and thinly sliced
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. Set aside to cool briefly. Place cooled potatoes on clean work surface and use palm of hand to gently press each potato until sides blister open. (TIPS: All microwaves are different; increase cook time as needed to ensure potatoes are tender. You can also cover potatoes with 1 inch water in medium saucepan and boil until fork-tender, 12 to 15 minutes.)
Combine snap peas, scallion, lemon juice, 1 tbsp olive oil, and a pinch of salt in medium bowl and toss snap pea slaw.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add bell pepper, garlic, butter, and just 1 tsp smoked paprika and cook until bell pepper begins to soften, 2 to 3 minutes. Gently stir in lentils and cook until warmed through, about 1 minute. Season to taste with salt and pepper.
Top skillet with snap pea slaw, sour cream, and as much jalapeño as you’d like. Serve family-style and dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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