Idaho Potato Steak with Cow Pea Slather and Avocado Salad
Prep and Cook Time: 1 hour, 20 minutes
Ingredients
- 4 Idaho potatoes (cut length wise, 1-inch thick steaks)
- 4 tsp salt
- 1 3/4 tsp black pepper
- 2 tbs avocado oil
- 1 tbs onion (fine chopped)
- 1 tbs garlic (minced)
- 2 to 3 sprigs fresh thyme
- 1 can cow peas
- 1 cup vegetable stock
- 2 tbs smoke paprika
- ½ tsp cumin
- 2 whole avocados (seeded and cut into large dice)
- ½ pound Roma tomato (washed and cut into large dice)
- 3 tbs olive oil
- 3 tbs white balsamic vinegar
- ¼ cup English cucumber (peeled and cut into medium dice)
- ¼ cup red onion (small dice or slice thinly)
- ¼ cup flat parsley (washed and chopped)
Equipment Needed
- Parchment paper
- Medium saucepan
- Mixing bowl
Preparation Instructions
Baked Idaho Potatoes
- Step 1: Preheat oven to 350°F
- Step 2: Prepare parchment paper or use grease-proof paper
- Step 3: Place Idaho potato steaks on paper
- Step 4: Using your fingers, evenly sprinkle a pinch of salt and black pepper over the sweet potatoes. Turn over and repeat the process
- Step 5: Place potatoes in the oven and bake for 30 minutes or until the potatoes becomes soft
Cow Pea Slather
- Step 1: Heat oil in a medium saucepan over medium heat
- Step 2: Add onion, garlic and thyme. Cook together for 3 to 5 minutes, stirring as needed
- Step 3: Add peas, vegetables stock, paprika and cumin. Cook for 10 to 15 minutes on low heat or until most of the stock has reduced
- Step 4: Season with salt and pepper and slather over hot potatoes
Avocado Tomato Salad
- Step 1: Gently toss avocados, Roma tomatoes, olive oil, vinegar, cucumber, onion and parsley together
- Step 2: Add salt and pepper to taste and gently toss together again
- Step 3: Spoon on top of the slathered potatoes
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