Zesty Smashed Potato Mix (Print Version)
# Ingredients:
→ Spud Mix
01 -
1.5 pounds tiny potatoes (baby reds or small yellow ones)
02 -
1 pound Brussels sprouts, cleaned and sliced thin
03 -
1 big shallot, cut into rings
04 -
2-3 tbsp plant oil
05 -
Sea salt
06 -
Ground black pepper
07 -
2 cups dinosaur kale, ribs taken out and chopped
08 -
1 1/2 cups green soybeans, warmed up
09 -
1/4 cup snipped fresh chives
→ Citrus Pepper Sauce
10 -
1 clove garlic, grated finely
11 -
1 tbsp light wine vinegar
12 -
1 1/2 tsp coarse ground black pepper
13 -
1/2 tsp red pepper bits (if you want)
14 -
1/4 tsp ground white pepper
15 -
1 tsp spicy brown mustard
16 -
1 lemon, rind grated and squeezed
17 -
1/2 tsp sea salt
18 -
2-3 tsp tree syrup
19 -
3 tbsp unheated olive oil
# Instructions:
01 -
Get your oven hot at 425°F (220°C) and put parchment on two cookie sheets.
02 -
Fill a big pot with salty water and let it bubble. Toss in potatoes and cook about 10 mins till they're soft when poked.
03 -
Drain water and put potatoes on a tray. Gently squish each one with a cup bottom or fork, keeping them spaced out. Pour 1 1/2 tbsp plant oil over them and add lots of salt and pepper.
04 -
Put potatoes in the oven's bottom section for 20 mins. Flip them and cook another 10-15 mins till they're brown and crunchy on the edges.
05 -
On your other tray, lay out the Brussels sprouts and shallots. Add salt, pepper, and 1 tbsp plant oil, then mix everything around. Cook on the middle rack for 15 mins.
06 -
Throw your chopped kale onto the sprouts tray and stir it all with tongs. Cook 5 more mins until the kale gets soft.
07 -
While stuff cooks, dump garlic, vinegar, both peppers, hot flakes, mustard, lemon bits and juice, salt, tree syrup, and oil in a jar. Shake hard till it's smooth and mixed. Taste and tweak if needed.
08 -
Put the crunchy potatoes on the tray with the sprouts and kale. Add the green soybeans, chives, and a third of your sauce. Toss till it's all mixed up.
09 -
Scoop the mix into bowls and pour more sauce on top if you want.
# Notes:
01 -
Squish potatoes just enough to make flat areas for browning while keeping them whole.
02 -
Make sure your veggies aren't crowded on the trays so they'll get nice and brown.