Ingredients
Method
- Boil the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart. Drain and let cool for 5 minutes so they're easier to handle.
- Prepare the white bean salad (vegetarian): While potatoes cook, combine cannellini beans, diced tomatoes, basil, olive oil, lemon juice, and minced garlic in a bowl. Season with salt and pepper. Toss gently and let sit at room temperature to allow flavors to meld. This can be made up to 2 hours ahead.
- Smash and crisp the potatoes: Preheat oven to 450°F. Line a large baking sheet with parchment paper. Place boiled potatoes on the sheet, spacing them 2-3 inches apart. Using a potato masher or the bottom of a glass, gently press down on each potato to smash it to about 1/2-inch thick. Don't smash too hard or they'll fall apart - you want them flattened but still intact. Drizzle with 3 tbsp olive oil and season generously with salt and pepper. Roast for 20-25 minutes until the edges are crispy and golden brown.
- Make the garlic butter: While potatoes roast, melt 3 tbsp butter in a small pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
- Cook the green beans: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add green beans and season with salt and pepper. Sauté for 6-8 minutes, tossing occasionally, until beans are tender-crisp and slightly charred in spots. Add minced garlic in the last minute of cooking. Remove from heat and immediately squeeze lemon juice over the beans. Add lemon zest and toss. Taste and adjust seasoning.
- Cook the pork chops (for athlete & adults): While green beans cook, heat 1 tbsp olive oil in another skillet over medium-high heat. Season pork chops with salt and pepper. Sear for 3-4 minutes per side until nicely browned and cooked through (internal temp should reach 145°F). In the last 2 minutes of cooking, brush generously with Carolina Gold BBQ sauce on both sides, allowing it to caramelize slightly. Remove from heat and let rest for 3-5 minutes.
- Finish the potatoes: When potatoes are crispy and golden, remove from oven. Immediately drizzle the garlic butter over all the potatoes. Use a spoon to make sure each potato gets some garlic bits. Sprinkle with flaky sea salt and chopped fresh parsley.
- Plate and serve: For vegetarian plates: Serve crispy smashed potatoes alongside green beans and a generous portion of the white bean and tomato salad. For athlete & adult plates: Serve crispy smashed potatoes alongside green beans and a glazed pork chop. Everyone gets the same delicious potatoes and green beans! Serve immediately while everything is hot.
Notes
CHEF'S TIPS:
CRISPY POTATO SECRETS:
- The key to crispy smashed potatoes is getting them really dry before roasting. After boiling, let them steam-dry for 5 minutes.
- Don't skip the high oven temperature (450°F) - this is what creates those crispy edges.
- The garlic butter added at the end (not during roasting) prevents the garlic from burning while adding maximum flavor. GREEN BEAN TECHNIQUE:
- High heat and minimal stirring creates those delicious charred spots.
- Adding lemon juice while the beans are still hot helps it penetrate better than adding cold.
- The lemon zest at the end adds aromatic oils that brighten the whole dish. PORK CHOP PERFECTION:
- Don't add the BBQ sauce too early or it will burn. Last 2 minutes is perfect.
- Resting the meat after cooking keeps it juicy.
- The Carolina Gold sauce is slightly sweet and tangy - perfect with the savory potatoes. MAKE-AHEAD & STORAGE:
- Potatoes: Can be boiled up to 4 hours ahead, then smashed and crisped when ready to serve
- White bean salad: Make up to 2 hours ahead and keep at room temperature
- Green beans: Best cooked fresh, but can be blanched ahead and quickly sautéed before serving
- Pork chops: Must be cooked fresh LEFTOVERS:
- Leftover smashed potatoes can be reheated in a 400°F oven for 10 minutes to re-crisp
- Green beans are still good cold in a salad the next day
- The key to crispy smashed potatoes is getting them really dry before roasting. After boiling, let them steam-dry for 5 minutes.
- Don't skip the high oven temperature (450°F) - this is what creates those crispy edges.
- The garlic butter added at the end (not during roasting) prevents the garlic from burning while adding maximum flavor. GREEN BEAN TECHNIQUE:
- High heat and minimal stirring creates those delicious charred spots.
- Adding lemon juice while the beans are still hot helps it penetrate better than adding cold.
- The lemon zest at the end adds aromatic oils that brighten the whole dish. PORK CHOP PERFECTION:
- Don't add the BBQ sauce too early or it will burn. Last 2 minutes is perfect.
- Resting the meat after cooking keeps it juicy.
- The Carolina Gold sauce is slightly sweet and tangy - perfect with the savory potatoes. MAKE-AHEAD & STORAGE:
- Potatoes: Can be boiled up to 4 hours ahead, then smashed and crisped when ready to serve
- White bean salad: Make up to 2 hours ahead and keep at room temperature
- Green beans: Best cooked fresh, but can be blanched ahead and quickly sautéed before serving
- Pork chops: Must be cooked fresh LEFTOVERS:
- Leftover smashed potatoes can be reheated in a 400°F oven for 10 minutes to re-crisp
- Green beans are still good cold in a salad the next day