Crispy Lemon Pepper Potatoes

This lemon pepper smashed potato salad combines crispy roasted potatoes with charred Brussels sprouts, tender kale, and protein-packed edamame for a hearty dish that works as both a side or main course. The tangy lemon pepper dressing ties everything together with bright, zesty flavors that elevate simple ingredients into something special.

I first made this salad for a potluck dinner where I needed something substantial yet refreshing. The combination of crispy potatoes and vibrant vegetables was such a hit that it has become my go-to recipe whenever I want to impress without spending hours in the kitchen.

Ingredients

• Baby potatoes: These have thin skins and a buttery texture that creates the perfect crispy exterior when smashed and roasted. Look for evenly sized potatoes for consistent cooking.
• Brussels sprouts: When shredded and roasted, they develop a sweet nuttiness. Choose tight, firm sprouts with bright green leaves.
• Shallots: Milder than regular onions with a subtle sweetness. Select firm bulbs without soft spots.
• Lacinato kale: Also called dinosaur kale, its sturdy leaves hold up well to roasting. Choose bunches with firm, deeply colored leaves.
• Edamame: Adds protein and a pop of color. Frozen works perfectly here.
• Fresh chives: Brings a mild onion flavor that complements the zesty dressing. Use scissors to cut them for clean edges.
• Lemon juice and zest: The star of the dressing providing brightness and acidity. Always zest before juicing.
• Dijon mustard: Acts as an emulsifier for the dressing while adding tanginess. French imported varieties have the best flavor.
• Mixed peppers: The combination of black and white pepper creates complexity with each having distinct flavor profiles.

Step-by-Step Instructions

Boil the potatoes:

Place baby potatoes in generously salted water and boil for 10 minutes until fork tender but not falling apart. The salt in the water seasons the potatoes from the inside out. Be careful not to overcook or they will fall apart when smashed.

Smash and roast:

Transfer the boiled potatoes to a parchment lined baking sheet and gently smash each one with a measuring cup or fork. Apply just enough pressure to flatten without completely breaking them apart. Drizzle with avocado oil and season generously with salt and pepper. The flattened surface area creates more crispy edges. Roast at 425°F for 20 minutes on the bottom rack.

Prepare the vegetables:

While potatoes are roasting, spread Brussels sprouts and shallots on a second baking sheet. Toss with avocado oil, salt and pepper until evenly coated. Roast on the middle rack for 15 minutes until the edges begin to char. The high heat caramelizes the natural sugars in the vegetables creating deeper flavor.

Add the kale:

After 15 minutes, add the shredded kale to the Brussels sprouts tray and toss everything together. Return to the oven for 5 minutes until the kale wilts and develops slight crispness on the edges. This brief cooking time preserves the nutrients while softening the texture.

Make the dressing:

Combine all dressing ingredients in a jar starting with the garlic, acids, and seasonings before adding the oil. Shake vigorously until emulsified into a creamy consistency. The dijon mustard helps bind the oil and vinegar together. Taste and adjust seasoning as needed.

Finish and assemble:

Combine the crispy potatoes with the roasted vegetables on one tray. Add the thawed edamame and fresh chives. Pour approximately one third of the dressing over everything and toss gently to combine without breaking the potatoes. The warm vegetables will absorb the dressing flavors more effectively.

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This recipe holds a special place in my heart because it was the first dish that convinced my vegetable averse nephew to try Brussels sprouts. The crispy texture and tangy dressing completely transformed his perception of green vegetables and now he specifically requests this salad when he visits.

Make It Your Own

This potato salad recipe welcomes adaptations based on what you have available. The baby potatoes can be replaced with sweet potatoes for a different flavor profile and more nutrients. Just adjust the initial boiling time as sweet potatoes cook faster. The result will be slightly sweeter but pairs beautifully with the tangy lemon dressing.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight as the dressing continues to infuse the ingredients. I recommend storing any unused dressing separately and adding it just before serving. When ready to enjoy again, let the salad come to room temperature for about 20 minutes or gently reheat in a 350°F oven for 10 minutes to restore some of the crispy texture.

Serving Suggestions

This versatile dish works beautifully alongside grilled proteins for a complete meal. Try it with a simple grilled chicken breast or salmon fillet. For a vegetarian feast, pair it with grilled halloumi cheese or a hearty bean soup. During summer months, I love serving this at room temperature as part of a picnic spread. The sturdy vegetables hold up well without wilting, unlike traditional lettuce based salads.

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This zesty potato salad brings crispness and brightness to every meal, showcasing how simple ingredients can shine with the right techniques.

Frequently Asked Questions

→ Can I make this potato salad ahead of time?

Yes, you can prepare components ahead of time, but for best texture, keep the dressing separate until serving. The roasted vegetables can be refrigerated for up to 2 days. When ready to serve, reheat the vegetables in a 350°F oven for 10-15 minutes, then toss with the dressing.

→ What can I substitute for edamame?

Green peas, chickpeas, or white beans would all work well as substitutes for edamame. You could also try blanched snap peas cut into bite-sized pieces for a similar bright green color and texture.

→ Is this dish served hot or cold?

This dish is best served warm or at room temperature. Unlike traditional mayo-based potato salads that are served cold, the roasted components and vinaigrette-style dressing make this ideal for serving shortly after preparation.

→ How can I make this dish vegan?

Good news! This dish is already vegan as written. The maple syrup in the dressing is plant-based, and there are no animal products used in any component.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture when reheating, allow the salad to come to room temperature first, or gently warm in a 325°F oven for about 10 minutes.

→ What type of potatoes work best for smashing?

Small, waxy potatoes like baby red potatoes or baby Dutch yellow potatoes (as specified in the recipe) work best for smashing. These varieties hold their shape well after boiling and create the perfect crispy exterior when roasted.