Cajun Blackened Turkey and Roasted Potatoes

While potatoes cook, in a small bowl, stir together Cajun seasoning, remaining garlic salt and 1 tsp sugar. Season with pepper. Pat turkey dry with paper towels. On a cutting board, place and cover each turkey with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each turkey until 1/2-inch thick. Sprinkle over Cajun mixture.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then 2 turkeys. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in top of oven, until cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

While turkey cooks, peel, then cut shallots into 1/2-inch slices. Trim beans. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 2 tbsp oil, then beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper.

While veggies cook, in another small bowl, mix sour cream, mayo, chives, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.