Crispy 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
Scale
- 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.