Best potatoes for roasting
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Key ingredients
- almond butter for creaminess
- shallot for sweetness
- potatoes and lentils for the
- almonds for the crunch
- mustard for depth
- apple cider viengar for tanginess
Step-by-step instructions
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
Storage and reheating tips
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The recipe
Crispy Potato Lentil Salad With Green Beans
This roasted potato lentil salad with green beans and a creamy mustard-dill dressing is a crispy twist on a traditional potato salad, packed with flavor and crunch.
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Servings: 4
Ingredients
For the salad
- 2.2 lb (1 kg) firm potatoes
- 14 oz (400 g) canned brown lentils
- 4 shallots
- 1 lb (450 g) green beans
- 5 oz greens
- ½ cup (70 g) raw almonds
For the dressing
- ¼ cup (60 ml) olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon tahini sub cashew butter or white almond butter
- 1 tablespoon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon sugar more as needed
- ¼ teaspoon salt
- ⅛ teaspoon pepper I like white pepper
Instructions
- Oven: Preheat the oven to 400°F (200°C).
Veggies: Peel and dice the potatoes. Peel the shallots and cut them into thick slices. Place everything on a parchment-lined baking sheet. Drizzle everything with olive oil and season with salt. Place the baking sheet on the medium-high rack of your oven. Roast for 30 minutes or until the potatoes are done.
Lentils: Drain and rinse the canned lentils. Place them on another parchment-lined baking sheet. Drizzle with olive oil and season with salt. Place on the medium-lower rack of your oven and roast for 25 minutes until crispy.
Beans: Chop off the ends of the green beans. Cut them in thirds. Cook them in boiling salted water green for 6 to 10 minutes until al dente. Drain.
Almonds: Slice the almonds with a knife.
Make the dressing: Add the olive oil, apple cider vinegar, tahini, mustard, garlic powder, dill, sugar, salt, and pepper to a small jar. Stir until combined.
Serve: Add the baby greens, roasted potatoes, crispy lentils, and almonds to a salad bowl. Toss with the dressing.
Nutrition
Serving: 1serving | Calories: 617kcal | Carbohydrates: 82g | Protein: 22g | Fat: 25g | Saturated Fat: 3g | Trans Fat: 0.003g | Fiber: 20g | Sugar: 11g
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