Smashed Potatoes with Mustard Greens
- 3 pounds small waxy potatoes, scrubbed
- 3 tablespoons olive oil, divided use
- 1 bunch mustard greens, roughly chopped
- Kosher salt, as needed
- 2 tablespoons cannabutter
- ½ cup Parmesan, grated
- 1/3 cup Thai basil, leaves only
- ½ cup cilantro, leaves only
- 1/3 cup sunflower seeds
- 1 tablespoon smoked paprika
- 1 tablespoon sesame oil
- 1 lime, zest and juice
In a pot, cover potatoes with salted water and bring to a boil. Simmer for 10 minutes until soft but not falling apart; drain and set aside.
Heat 1 tablespoon olive oil in a saute pan and cook mustard greens; season with salt and pepper to taste. Set aside.
Place potatoes on a greased baking sheet and smash each one using your hands to burst the skin and slightly compress. Heat remaining olive oil with cannabutter to melt and drizzle over the potatoes to coat and roast in a preheated 375 F oven until crispy, about 20 to 30 minutes. Season with salt.
In a large bowl, toss potatoes with the mustard greens, Parmesan, Thai basil, cilantro, sunflower seeds, smoked paprika, sesame oil, lime zest and lime juice to taste. Makes 6 servings, each about 20 mg THC, based on a 20 percent strain.
Recipe courtesy of Chef Sami Udell of Wholesam.