So you want to whip up some Irish food for a St. Patrick’s Day feast, but corned beef has never been your thing. This vegetarian (and vegan) recipe for crispy roasted cabbage and smashed potatoes is the festive meal you’ve been searching for.
The cooking method seems almost too simple, roasting at high heat with olive oil, salt and pepper, but the results are amazing. The cabbage and potatoes emerge tender in the middle and crispy around the edges. The roasted cabbage has a mellow, rich flavor and the salty, crispy potatoes are positively addictive. This is Irish food you’ll want to make all year round: light, flavorful and satisfying.
Crispy Roasted Cabbage & Smashed Potatoes Recipe
1 large head of green cabbage (about 2 pounds) sliced into 3/4-inch rounds
1/3 cup extra virgin olive oil, divided
6 to 8 Yukon gold potatoes (choose smaller potatoes over larger ones)
2 tablespoons finely chopped fresh dill
Kosher or sea salt and black pepper
Preheat oven to 425 F.
In a large pot, cover the potatoes with 1-inch of lightly salted water. Bring to a boil. Cook potatoes just until they can be easily pierced with a fork, but aren’t overly mushy. Depending on the size of the potatoes, this will take around 15 to 25 minutes. Drain. Cool.
Brush two rimmed baking sheets lightly with olive oil.
On one baking sheet, arrange the cabbage slices. Brush the tops with olive oil. Sprinkle with salt and black pepper. Stick the cabbage in the oven to give it a head start.
Cut the potatoes in half, widthwise. Place the potatoes, cut side down, on the remaining baking sheet. Using your palm or a potato masher, press down on each potato, smashing it flat. If you like crispy potato skin, you can flip some of the smashed potatoes over. Generously brush the tops of the potatoes with olive oil. Sprinkle with salt and pepper.
Put the potatoes in the oven with the cabbage and roast both pans until the cabbage is tender in the middle and the edges are golden brown (about 40 minutes) and the potatoes are lightly browned and crispy on the edges (about 30 minutes).
Remove the pans from the oven, sprinkle lightly with fresh dill.
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Images: Jennifer Meier