Lemon Pepper Smashed Potato Salad (Print View)
Crispy potatoes, kale, and Brussels sprouts tossed in lemon pepper dressing for a vibrant dish.
# What You'll Need:
→ Salad Base
01 -
680 g baby potatoes (mini red or baby Dutch yellow), scrubbed
02 -
450 g Brussels sprouts, trimmed and finely shredded
03 -
1 large shallot, thinly sliced
04 -
2–3 tablespoons avocado oil
05 -
Kosher salt, to taste
06 -
Freshly cracked black pepper, to taste
07 -
2 cups (approximately 100 g) lacinato kale, stems removed and finely shredded
08 -
1.5 cups (approximately 180 g) shelled edamame, thawed or cooked
09 -
1/4 cup minced fresh chives
→ Dressing
10 -
1 garlic clove, finely grated
11 -
1 tablespoon white wine vinegar
12 -
1.5 teaspoons freshly cracked black pepper
13 -
0.5 teaspoon red chili flakes (optional)
14 -
0.25 teaspoon freshly cracked white pepper
15 -
1 teaspoon Dijon mustard
16 -
Zest and juice of 1 lemon
17 -
0.5 teaspoon kosher salt
18 -
2–3 teaspoons maple syrup
19 -
3 tablespoons extra virgin olive oil
# Directions:
01 -
Preheat the oven to 220°C (425°F). Line two large baking sheets with parchment paper.
02 -
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 10 minutes until just fork-tender.
03 -
Drain potatoes and arrange them on one prepared baking sheet. Gently flatten each potato with a fork or flat-bottomed measuring cup, leaving space between each. Drizzle with 1.5 tablespoons avocado oil and generously season with salt and black pepper.
04 -
Place the potatoes on the bottom oven rack. Roast for 20 minutes, then carefully flip each potato. Roast an additional 10–15 minutes until golden and crisp at the edges.
05 -
On the second baking sheet, combine shredded Brussels sprouts and sliced shallots. Drizzle with 1 tablespoon avocado oil and season generously with salt and pepper. Toss to coat evenly.
06 -
Place the tray on the oven's middle rack. Roast for 15 minutes until the Brussels sprouts begin to crisp.
07 -
Remove the tray from the oven and add shredded kale to the Brussels sprouts. Using tongs, toss until well mixed. Return to the oven and bake for 5 additional minutes until the kale has wilted.
08 -
In a jar or small bowl, combine grated garlic, white wine vinegar, black pepper, chili flakes (if using), white pepper, Dijon mustard, lemon zest and juice, kosher salt, maple syrup, and olive oil. Whisk or seal and shake vigorously until the dressing is creamy and emulsified. Adjust acidity, salt, or sweetness to taste.
09 -
Transfer crispy smashed potatoes to the tray with roasted Brussels sprouts, shallots, and kale. Add edamame and minced chives. Drizzle with about one-third of the lemon pepper dressing, then toss gently until all ingredients are evenly coated.
10 -
Divide the salad among serving bowls and drizzle with additional dressing to taste.
# Notes:
01 -
For best texture, allow potatoes to fully crisp before tossing with other vegetables.