Crispy Roasted Potato Wedges with Squash, Lentils and Goat Cheese.
My goal in life is to serve you a delicious pile of food. Even if it’s virtually.
It’s leap day! What a special day. What a fun day. Even though it’s probably the first year of my life that I think it’s a “fun” day, which may be directly attributed to the little loveabug at my feet, but whatever. He makes me think Thursdays should be celebrated and heck, even Sundays. ( < saddest day of the week, and I right?)
We HAVE to do something absolutely cool and wonderful day. And I mean besides making a lucky charms milkshake.
If you missed out on a leap year cocktail, let’s have some leap year potatoes. They have lentils, which are supposedly lucky so I think it’s fair. Lucky leap day lentils. I live for alliteration.
Essentially, it’s the best day ever, and not just because yesterday I realize that there are a lot of super chunky, high platform sandals out for summer which means I can pretend to be tall again. But I know nothing and also love flared jeans so you can unfriend me now if you’d like. At least it’s (maybe?) better than 90s grunge? Let me ask my invisible internet friends. Tell me.
This meal is totally a spin off the Provision fries that I had at Smallman Galley a few weeks ago. With one look at the menu, these fries weren’t something I’d typically order, even though I liked all of the things on top of them. But while I liked all of the things… I wasn’t sure I liked them TOGETHER.
So glad I rebelled against my intuition because the flavors were so ridiculously wonderful. And different. But delicious!
And here’s the thing. Squash. Lentils. Hello? Health food.
ESPECIALLY since I made these crispity crunchity oven fries and not real legit French fries. I was afraid you might disown me since I made those a few weeks ago.
The potatoes work better anyway because they are so much more weeknight friendly and that’s the name of the game here lately. At least I’m saying that it is. Is it?
As long as you want to spend a leeeettle extra time for a lot of extra flavor, then yes. Yes it is.
So the rundown:
Sweet and rich squash puree. Crispy oven fries with a crunch on the outside and a soft potato inside. Seasoned lentils because then we can say that our fries have protein. Crumbled goat cheese. A lemon aioli drizzle. (I KNOW.) Lots of fresh herbs.
Brain explosion from flavor.
I mean, that’s how it works, right?
These can absolutely be an entrée (they totally were for me) or even just a side dish (see: Eddie) or even an appetizer. They are filling or satisfying so the real question is, do you want to share?
I’m thinking no.
Crispy Roasted Potato Wedges with Squash, Lentils and Goat Cheese
- 6 russet or golden potatoes, cut into wedges
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups cubed butternut squash
- 3 tablespoons plain greek yogurt
- 3/4 cup cooked lentils
- 4 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh chives
- 1/4 cup plain greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 tablespoon olive oil
- a pinch of salt and pepper
- Preheat the oven to 450 degrees F. Line two baking sheets with parchment or aluminum foil. Place the potato wedges in a large pot of cold water. Bring to a boil and once bubbling, only boil for 3 minutes. You gotta keep an eye on it!
- While the potatoes are coming to a boil, place the butternut squash on one of the baking sheets cover with 2 tablespoons of olive oil, 1/2 teaspoon each of salt and pepper and 1/4 teaspoon garlic powder. Roast for 20 to 25 minutes, flipping once or twice, until fork tender.
- After the 3 minutes, drain the potatoes. Place them in a large bowl and drizzle with remaining oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread them out on a baking sheet in one layer. Roast for 25 to 30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
- Once the squash is finished roasting, add it to a food processor and blend until smooth. Blend in the yogurt. Taste and season additionally if desired. You can add more, salt, garlic or even some sriracha or spice.
- I like to buy the precooked lentils from Trader Joes. Whether you buy or boil your own, taste the lentils and see if the need some seasoning! Again, a little salt, pepper or garlic can go a long way.
- Once the potatoes are finished, it’s time to build your fries. Spread your squash puree on a large plate or bottom of a bowl. Layer a few potatoes, then cover with some lentils and goat cheese crumbles. Add another potato layer, then finish with the remaining lentils and goat cheese. Cover with the cilantro and chives. Drizzle the entire thing with the lemon aioli (or use more for dipping, too).
- Whisk all ingredients together in a bowl until smooth.
Won’t you be my neighbor.