My goal in life is to serve you a delicious pile of food—even if it’s only virtually.
It’s leap day — a special, slightly magical day. This year it feels extra fun, maybe because there’s a little lovebug at my feet who makes ordinary days feel worth celebrating. Thursdays suddenly seem celebratory, and even Sundays look a little brighter. We should do something completely wonderful to mark the occasion. Preferably something tasty.
If you missed the leap year cocktail, let’s make leap year potatoes. They include lentils, which are traditionally considered lucky—so they’re perfect for the day. Lucky leap day lentils: I live for alliteration.
This dish is inspired by the Provision fries I had at Smallman Galley a few weeks back. At first glance it wasn’t something I would normally order, even though I liked the ingredients individually. I wasn’t sure they’d work together — but I’m so glad I trusted the combo. The flavors are unexpected, interesting and ridiculously delicious.
Squash and lentils sound like health food, but when paired with crispy roasted potato wedges, creamy goat cheese and a lemony aioli, everything feels indulgent in the best way.
These aren’t deep-fried French fries — they’re crunchy oven wedges. They’re easier to make on a weeknight while still delivering great texture and flavor. If you’re willing to spend a little extra time up front, you’ll be rewarded with layers of taste.
Here’s what’s going on: a sweet, rich squash puree; crispy, golden oven-roasted potato wedges; seasoned lentils to add protein and texture; crumbled goat cheese; a zippy lemon aioli drizzle; and plenty of fresh herbs to finish. The result is a pleasing explosion of flavor and texture.
These wedges can be served as an entrée (they definitely can stand alone), a hearty side, or an appetizer to share — though you might not want to share.
Crispy Roasted Potato Wedges with Squash, Lentils and Goat Cheese
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Ingredients
- 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
lemon aioli
- 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
Instructions
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Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper or foil. Place the potato wedges in a large pot of cold water and bring to a boil. Once bubbling, boil for 3 minutes — keep an eye on them so they don’t overcook.
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While the potatoes boil, place cubed butternut squash on a baking sheet and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon garlic powder. Roast 20–25 minutes, flipping once or twice, until fork-tender.
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Drain the potatoes and transfer them to a large bowl. Toss with the remaining olive oil, salt, pepper and garlic powder. Spread in a single layer on a baking sheet and roast 25–30 minutes, flip, then roast another 25–30 minutes until deeply golden and crunchy.
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When the squash is done, puree it in a food processor until smooth. Stir in the Greek yogurt and taste, adjusting salt or garlic as needed. If you like spice, a touch of sriracha is nice here.
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If using store-bought precooked lentils, taste and season them — a bit of salt, pepper or garlic goes a long way. If you cook your own, season after cooking.
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To assemble: spread the squash puree on a large plate or shallow serving dish. Layer potato wedges, spoon on lentils and crumble goat cheese over the top. Repeat layers if desired. Finish with cilantro and chives, and drizzle with the lemon aioli. Serve extra aioli for dipping.
lemon aioli
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Whisk the Greek yogurt, mayonnaise, Dijon, minced garlic, lemon juice, olive oil and a pinch of salt and pepper in a small bowl until smooth.
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