Lemon Pepper Smashed Potato (Print Version)
Crispy smashed potatoes tossed with roasted Brussels sprouts, kale, and edamame in a tangy lemon peppercorn dressing.
# Ingredients:
→ Potato Salad
01 -
680g baby potatoes (mini red or baby Dutch yellow)
02 -
450g Brussels sprouts, trimmed and shredded
03 -
1 large shallot, sliced
04 -
2-3 tbsp avocado oil
05 -
Kosher salt
06 -
Fresh cracked black pepper
07 -
2 cups lacinato kale, stems removed and shredded
08 -
1 1/2 cups edamame, thawed or cooked
09 -
1/4 cup minced chives
→ Dressing
10 -
1 garlic clove, grated
11 -
1 tbsp white wine vinegar
12 -
1 1/2 tsp fresh cracked black pepper
13 -
1/2 tsp chili flakes (optional)
14 -
1/4 tsp fresh cracked white pepper
15 -
1 tsp Dijon mustard
16 -
Zest and juice of 1 lemon
17 -
1/2 tsp kosher salt
18 -
2-3 tsp maple syrup
19 -
3 tbsp extra virgin olive oil
# Steps:
01 -
Preheat the oven to 220°C (425°F) and line 2 baking sheets with parchment paper.
02 -
Bring a large pot of water to a boil. Salt the water liberally, then add the potatoes and cook for 10 minutes or until fork-tender.
03 -
Drain the potatoes and transfer them to a baking sheet. Use a fork or flat-bottom measuring cup to lightly smash each potato. Spread them out with space between each. Drizzle with 1 1/2 tablespoon of oil, then generously season with salt and pepper.
04 -
Bake potatoes on the bottom rack for 20 minutes. Flip them, then bake for another 10-15 minutes, until golden and crisp around the edges.
05 -
On the second tray, spread the Brussels sprouts and shallots. Season with salt and pepper, drizzle with about 1 tablespoon of oil and toss to coat evenly. Bake on the middle rack for 15 minutes.
06 -
Add the shredded kale to the tray of Brussels sprouts, then use tongs to toss everything together. Bake for another 5 minutes until the kale has wilted.
07 -
While everything is baking, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and olive oil in a jar. Whisk or seal and shake vigorously until the dressing is creamy and fully emulsified. Taste and adjust seasonings as needed.
08 -
Transfer the crispy potatoes to the tray with the Brussels sprouts and kale. Add the edamame, chives, and about one-third or more of the dressing. Toss until evenly mixed.
09 -
Divide the salad between bowls and drizzle with extra lemon pepper dressing as desired.
# Notes:
01 -
Use pre-shredded Brussels sprouts or swap them with shredded cabbage to save time on chopping.
02 -
Adjust the amount of pepper to fit your taste. You can also adjust the dressing after it's been mixed with more vinegar, sweetener, or salt.
03 -
Spread vegetables out on the baking sheet to prevent steaming. Use a large sheet pan so vegetables can roast evenly.