Crispy Baby Potatoes, Roasted Brussel Sprouts, & Kale & Cabbage Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat at a lower cost.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Add baby potatoes to a pot of salted water and bring to a simmer until fork tender.

Clean garlic cloves, removing the skin and the hard bit on top.

Cover garlic with grape seed oil in a pot with chili flakes and a pinch of salt, cooking on low heat until tender.

Pour cooked garlic into a container to cool for a few minutes.

Blend the cooled garlic with a splash of lemon juice in a food processor until smooth.

Check the potatoes for doneness, then carefully slice them in half.

Heat a large sauté pan on high with a splash of olive oil.

Add the sliced potatoes to the pan and cook for a few minutes until they have a light golden color around the edges.

Transfer the potatoes to a 400°F oven for 10 to 15 minutes until dark golden and very crispy.

Remove from the oven and toss the potatoes with a spoonful of the spicy roasted garlic puree.

Plate the potatoes and finish with a fresh grating of lemon zest and some chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary