Smashed Potatoes with Lemon

This hearty Lemon Pepper Smashed Potato Salad transforms humble potatoes into a satisfying meal packed with textures and bright flavors. The crispy smashed potatoes provide the perfect contrast to the roasted veggies, all tied together with a zingy dressing that makes each bite memorable.

I created this recipe during that awkward transition from winter to spring when I wanted something hearty but with bright flavors. Now it's become my go to meal prep dish that even gets better as the flavors meld in the refrigerator overnight.

Ingredients

• Baby potatoes: crispy on the outside and creamy inside they form the satisfying base of this recipe
• Brussels sprouts: roasting transforms them from bitter to caramelized and sweet making even skeptics happy
• Shallots: more delicate than regular onions they add a gentle aromatic quality when roasted
• Lacinato kale: holds up better than curly kale when mixed with warm ingredients and adds beneficial nutrients
• Edamame: provides plant protein and a pop of color that makes the salad feel substantial
• Fresh chives: adds a subtle onion flavor without overpowering the other ingredients
• White wine vinegar: brings necessary acidity to balance the richness of the roasted vegetables
• Black and white pepper: using both creates complexity white pepper offers a more floral subtle heat
• Dijon mustard: acts as both an emulsifier for the dressing and adds depth of flavor
• Lemon: the star ingredient that brightens everything and counters the richness of roasted vegetables
• Maple syrup: balances acidity with just a touch of sweetness making the dressing craveable

Step-by-Step Instructions

Prepare the potatoes:

Boil baby potatoes in generously salted water for exactly 10 minutes until just fork tender but not falling apart. This parboiling step is crucial for creating potatoes that are crispy outside and fluffy inside.

Smash technique:

After draining the potatoes place them on a parchment lined baking sheet with space between each one. Use a measuring cup with a flat bottom to gently press down on each potato until flattened but still intact about ¼ inch thick. The uneven edges will become beautifully crispy in the oven.

Create the crispy exterior:

Drizzle the smashed potatoes with avocado oil which has a high smoke point ideal for high temperature roasting. Season generously with salt and pepper making sure each potato gets seasoned directly. Roast on the bottom rack at 425°F for 20 minutes which creates the initial browning.

Perfect the flip:

Carefully flip each potato using a thin spatula after the initial roasting. The undersides should be golden and crisp. Continue roasting another 10 to 15 minutes until the edges are visibly crunchy and the centers remain tender.

Roast the vegetables:

On a separate tray spread out the shredded Brussels sprouts and sliced shallots making sure they have breathing room to roast rather than steam. Toss with oil salt and pepper before roasting on the middle rack for 15 minutes until the edges begin to caramelize.

Add the kale strategically:

Incorporating the kale later in the cooking process prevents it from burning while still allowing it to wilt and slightly crisp. Toss it with the hot Brussels sprouts to help it begin wilting before returning to the oven for just 5 minutes.

Emulsify the dressing:

Combine all dressing ingredients in a jar starting with the garlic vinegar and spices before adding the oil. Shake vigorously until the dressing becomes creamy and unified. The mustard helps maintain this emulsion creating a silky texture that clings to the ingredients.

Assemble while warm:

Combine the potatoes Brussels sprouts mixture edamame and chives while everything is still warm but not piping hot. This allows the vegetables to absorb the dressing without wilting completely. Start with just enough dressing to coat everything saving extra for serving.

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The first time I made this recipe I was skeptical about using both black and white peppercorns but that combination creates an incredible depth that regular pepper alone cannot achieve. My kitchen filled with the most enticing aroma of citrus and pepper that now instantly makes my mouth water whenever I prepare this dish.

Storage and Meal Prep

This potato salad holds up remarkably well in the refrigerator for up to 3 days making it perfect for meal prep. The flavors actually develop and improve overnight as the vegetables absorb the dressing. Store the extra dressing separately and add it right before serving to refresh the flavors. When preparing for meal prep consider leaving the potatoes slightly less crispy as they will soften slightly when stored.

Clever Substitutions

No Brussels sprouts? Broccoli florets cut into small pieces work beautifully and roast in about the same amount of time. For a more traditional approach shredded cabbage can step in offering a similar texture with a milder flavor profile. If edamame isnt your thing chickpeas provide comparable protein and a pleasant nutty flavor when roasted alongside the vegetables. For a different herb profile substitute dill or parsley for the chives especially in springtime when fresh herbs are abundant.

Serving Suggestions

This potato salad works wonderfully alongside a simple green salad for a complete meal. For a more substantial dinner pair it with a hearty soup like tomato or butternut squash. The flavors also complement grilled protein options for those who want additional protein. Consider serving it slightly warm rather than cold to fully appreciate the contrast between the crispy potatoes and tender vegetables. A final flourish of lemon zest right before serving provides a fresh aromatic element.

Nutrition Highlights

This dish provides an excellent balance of complex carbohydrates fiber and plant protein making it satisfying while remaining light. The combination of kale and Brussels sprouts delivers an impressive array of vitamins particularly vitamin K C and various B vitamins. The healthy fats from olive oil help your body absorb the fatsoluble vitamins present in the dark green vegetables. The protein from edamame makes this a complete meal rather than just a side dish ensuring sustained energy.

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Recipe FAQs

→ Can I prepare any components ahead of time?

Yes! You can boil the potatoes and make the dressing up to 2 days ahead. Store them separately in the refrigerator. You can also shred the Brussels sprouts and kale in advance. When ready to serve, continue with roasting the potatoes and vegetables, then assemble.

→ What can I substitute for edamame?

Green peas, chickpeas, or white beans make excellent substitutions for edamame. Each will provide a similar protein boost while complementing the other flavors. For a non-vegan option, you could also add crumbled feta cheese.

→ How do I properly shred Brussels sprouts?

First trim the woody ends, then cut each sprout in half lengthwise. Place the flat side down on your cutting board and thinly slice crosswise. Alternatively, use the slicing attachment on a food processor or a mandoline slicer for quicker preparation.

→ How can I make this dish more substantial?

To make this a heartier meal, add roasted chickpeas, toasted nuts like walnuts or almonds, or cooked quinoa. For non-vegan versions, crumbled bacon, grilled chicken, or poached eggs would complement the flavors beautifully.

→ Why are my potatoes not getting crispy?

Make sure your oven is fully preheated to 425°F. Don't overcrowd the potatoes - leave space between each smashed potato on the baking sheet. Ensure potatoes are well-drained after boiling, as excess moisture prevents crisping. Finally, use enough oil and bake until truly golden around the edges.

→ Can I use regular potatoes instead of baby potatoes?

While baby potatoes work best for this dish, you can use larger potatoes cut into 1.5-2 inch chunks. Adjust the boiling time accordingly (they may need longer), then proceed with smashing and roasting as directed. The texture may differ slightly but will still be delicious.