Lemon Pepper Smashed Potato Salad (Print Version)
# Ingredients:
→ Potato Salad
01 -
680g baby potatoes (mini red or baby Dutch yellow)
02 -
450g Brussels sprouts, trimmed and shredded
03 -
1 large shallot, thinly 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 fresh chives, minced
→ Lemon Pepper Dressing
10 -
1 garlic clove, finely 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 -
1 lemon, zested and juiced
17 -
1/2 tsp kosher salt
18 -
2-3 tsp maple syrup
19 -
3 tbsp extra virgin olive oil
# Instructions:
01 -
Preheat the oven to 220°C (425°F) and line two baking sheets with parchment paper.
02 -
Bring a large pot of generously salted water to a boil. Add potatoes and cook for 10 minutes or until fork-tender.
03 -
Drain potatoes and transfer to a baking sheet. Lightly smash each potato using a fork or flat-bottom measuring cup, leaving space between each. Drizzle with 1 1/2 tablespoons of avocado oil and season liberally with salt and pepper.
04 -
Bake potatoes on the bottom rack for 20 minutes. Flip and continue baking for 10-15 minutes more until golden and crisp around the edges.
05 -
On the second tray, spread Brussels sprouts and shallots. Season with salt and pepper, drizzle with 1 tablespoon of avocado oil, and toss to coat evenly. Bake on the middle rack for 15 minutes.
06 -
Add shredded kale to the Brussels sprouts tray and toss everything together with tongs. Bake for an additional 5 minutes until kale is wilted.
07 -
While vegetables are roasting, combine garlic, vinegar, black and white pepper, chili flakes, mustard, lemon zest and juice, salt, maple syrup, and olive oil in a jar. Whisk or shake vigorously until creamy and emulsified. Adjust seasonings to taste.
08 -
Transfer crispy potatoes to the tray with Brussels sprouts and kale. Add edamame, chives, and about one-third of the dressing. Toss until evenly mixed.
09 -
Divide salad between bowls and drizzle with additional lemon pepper dressing as desired.
# Notes:
01 -
The potatoes should be smashed just enough to create flat surfaces for crisping while maintaining their structure.
02 -
For best results, ensure vegetables are spread in a single layer on baking sheets to promote even browning.