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Lemon Pepper Smashed Potato Salad Recipe
Ash Tyrrell

Lemon Pepper Smashed Potato Salad Recipe

The first time I made this lemon pepper smashed potato salad, I honestly didn’t expect it to become one of my favorite cozy meals. I love how the potatoes turn crispy in the oven while the veggies roast until slightly caramelized
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Total Time 55 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1½ lb baby potatoes mini red or baby Dutch yellow – small potatoes work best because they smash easily and crisp beautifully in the oven.
  • 1 lb Brussels sprouts trimmed and shredded – shredding helps them roast quickly and develop a slightly caramelized flavor.
  • 1 large shallot thinly sliced – adds mild sweetness and aromatic flavor when roasted.
  • 2 –3 tbsp avocado oil – helps vegetables roast evenly and develop crispy edges.
  • Kosher salt to taste – enhances the natural flavors of the vegetables.
  • Fresh cracked black pepper to taste – essential for the bold lemon pepper flavor.
  • 2 cups lacinato kale stems removed and shredded – adds extra greens and a slightly earthy taste.
  • 1½ cups edamame thawed or cooked – provides plant-based protein and texture.
  • ¼ cup minced chives – fresh herbs brighten the entire dish.
  • 1 garlic clove grated – adds a subtle sharp flavor to the dressing.
  • 1 tbsp white wine vinegar – balances the richness with acidity.
  • 1½ tsp fresh cracked black pepper – gives the dressing its signature lemon pepper taste.
  • ½ tsp chili flakes optional – adds gentle heat if you enjoy a little spice.
  • ¼ tsp white pepper – deepens the peppery flavor.
  • 1 tsp Dijon mustard – helps emulsify the dressing and adds tang.
  • Zest and juice of 1 fresh lemon – provides bright citrus flavor that ties everything together.
  • ½ tsp kosher salt – balances the acidity and sweetness.
  • 2 –3 tsp maple syrup – adds mild sweetness to balance the dressing.
  • 3 tbsp extra virgin olive oil – makes the dressing smooth and creamy.

Method
 

  1. Start by preheating your oven to 425°F and line two baking trays with parchment paper. This temperature helps vegetables roast quickly while developing crispy edges. Preparing the trays first also saves time later.
  2. Bring a large pot of salted water to a boil and add the baby potatoes. Let them cook for about 10 minutes or until they become fork-tender. Boiling first ensures the potatoes will smash easily before roasting.
  3. Drain the potatoes and place them on a lined baking tray. Use a fork or flat measuring cup to gently smash them. Drizzle with oil, season with salt and pepper, and roast for 20 minutes before flipping and roasting another 10–15 minutes until crispy.
  4. On the second tray, spread the shredded Brussels sprouts and sliced shallots. Season with salt and pepper and drizzle with oil. Roast for about 15 minutes, then add shredded kale and bake another 5 minutes until slightly wilted.
  5. While the vegetables roast, mix the dressing ingredients in a jar. Combine garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest, lemon juice, salt, maple syrup, and olive oil. Shake well until the dressing becomes smooth and creamy.
  6. Transfer the crispy potatoes to the tray with the roasted Brussels sprouts and kale. Add edamame, chives, and some of the dressing. Toss everything gently so the dressing coats all the ingredients evenly.
  7. Divide the salad into bowls and drizzle with extra lemon pepper dressing if desired. You can serve it warm right away or enjoy it chilled later for a quick meal.

Notes

  • I always spread the vegetables out on the baking sheet so they roast instead of steam.
  • I taste the dressing before mixing it into the salad and adjust the lemon or maple syrup if needed.
  • I prefer using freshly cracked pepper because it gives the salad a stronger lemon pepper flavor.
  • I sometimes add extra roasted veggies for a more filling meal.
  • I like serving it warm right after roasting because the potatoes stay crispy.