Brussel Sprouts Salad with Crispy Potatoes

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Step 1

Preheat the oven to 450°F.

Step 2

Cut the potatoes into 1/2 inch cubes, you should have about 3 cups. Place them in a large bowl.

Step 3

Add the olive oil, garlic, salt, black pepper, oregano, and Parmesan. Mix well so the potatoes are fully coated.

Step 4

Once you’ve given it a good stir, make sure the Parmesan is covered in oil. If not, add a bit more oil, 1 teaspoon at a time. The potatoes should be evenly coated with a shiny coating of olive oil, cheese, and spices.

Step 5

Spread the potatoes evenly on parchment and bake for 1 hour, flipping the potatoes halfway through. Remove from the oven when they’re deep golden, and let cool.

Step 6

While the potatoes cook, prepare the rest of the salad. Using a mandoline, finely shred the Brussel sprouts into thin ribbons. Add to a large bowl.

Step 7

In another bowl, whisk together all of the dressing ingredients until creamy.

Step 8

Add the dressing to the Brussels sprouts and mix well to combine. Top with crispy potatoes to serve.

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