This week we’re taking a very popular vegetable, the potato, and cooking it in a way that might just be new to kids. Of course most kids have tried french fries and potato chips! There are many more ways to cook and enjoy this humble, versatile vegetable. In fact, it is the very versatility of the potato that makes it exciting. You can dress up a potato in all kinds of sauces and seasonings and turn it into something new every time. Or, you can boil or bake it and sprinkle with salt and have yourself a very satisfying snack. Green beans are a slightly less popular vegetable, and that’s why we’re baking up some green beans that look like french fries and serving them up with two very simple dipping sauces! Store-bought rotisserie chicken, roasted portobello mushrooms, roasted fish or grilled tofu can be added to make this a complete family meal. This is easy, delicious, sheet-pan dinner, finger-food fun for the win.
IMPORTANT NOTE TO PARENTS: Before class, please prep the potatoes by boiling or steaming them until soft, then draining and cooling them! They will need to be cooked and cooled before we smash and bake them! Do this the night before or 2 hours before class. Also: please cut lemons into small wedges for younger chefs.
ALLERGY SUBSTITUTIONS (for those items in red with a *)
* Parmesan cheese: sub nutritional yeast (found at health food stores)
* Panko bread crumbs (gluten): sub Gluten-free bread crumbs OR crushed certified gluten free cornflakes
* Full fat Greek yogurt: sub soy or coconut yogurt
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