This is my ultimate St. Patrick’s Day side dish that combines everything I love about the holiday: crispy smashed potatoes, simple cabbage sauteed in butter with caraway seeds, roasted radishes, tangy sour cream, and a tart stout mustard sauce that brings it all together.
There is something about this dish that is so incredibly good. There’s all of these different, simple components that combine into one perfectly tasting St. Patrick’s Day side dish. The crispy edged potatoes mingle with the rich, buttery cabbage. Slightly bitter roasted radishes are added to the mix for more texture and stunning color.
Everything sits on top of a bed of sour cream, so that when you dive in for a serving, you get a rich coating that clings to all of the ingredients. And then the slightly sweet stout mustard sauce drizzled on top!? You just can’t beat it.
We’ll be eating these crispy smashed potatoes today with corned beef and an Irish cream cheesecake for dessert. Hope you all have the best and most delicious day celebrating!
PrintCrispy Smashed Potatoes with Cabbage & Stout Mustard
crispy smashed potatoes with cabbage sautéed in butter, roasted radishes, sour cream, and a stout mustard sauce
serves: 4
Ingredients
- 1 ½ lbs red potatoes
- olive oil, as needed
- kosher salt, as needed
- ½ cup whole grain mustard
- ¼ cup stout
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 bunch radishes, trimmed and halved
- 2 tbsp butter
- 1 shallot, thinly sliced
- ¼ tsp caraway seeds
- ½ small green cabbage, cored and thinly sliced (approx. ½# sliced)
- 1 tbsp chopped fresh chives
- ½ cup sour cream
- fresh dill
- flaky sea salt
Instructions
- Preheat the oven to 425°F.
- Place the whole red potatoes into a large pot and cover with cold water. Add a heaping pinch of salt. Bring the water up to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes, or until just fork tender. Drain the potatoes. Once cool, transfer the potatoes to a paper towel and let them fully dry.
- Place the potatoes onto a sheet pan. Use a cup or your hands to smash them flat. Drizzle generously with olive oil to coat both sides. Season with a pinch of salt. Arrange the potatoes in one layer, leaving a little bit of room on one side of the sheet pan (for the radishes in step 5). Roast for 25 minutes.
- Meanwhile, add the mustard, stout, honey, and lemon juice to a mixing bowl. Whisk to combine. Season with salt to taste. Set aside.
- Toss the radishes with a drizzle of oil and a pinch of salt. Add them to the sheet pan. Roast the potatoes and radishes for another 20 minutes, or until the potatoes are crisp and the radishes are tender.
- Meanwhile, heat a 12″ skillet over medium heat. Add the butter and let it melt. Add the shallots. Sauté for a 2-3 minutes until tender and caramelized. Stir in the caraway seeds and season with a pinch of salt. Add the cabbage. Season with a pinch of salt and add a splash of water. Cover the skillet and cook for about 5 minutes, stirring occasionally. Remove the lid and allow the cabbage to cook for another minute or so, until tender and caramelized. Stir in the chives.
- To assemble, spread the sour cream onto a large plate. Top with the cabbage, crispy smashed potatoes, and roasted radishes. Spoon the stout mustard over top. Garnish with fresh dill and a sprinkle of flaky sea salt.
