smashed potato salad

Easy, cozy Lemon Pepper Smashed Potato Salad packed with nourishing shredded Brussels sprouts, crispy potatoes, and a creamy lemon peppercorn dressing.

Lemon Pepper Smashed Potato Salad

lb baby potatoes (mini red potatoes or baby Dutch yellow potatoes)

lb Brussels sprouts,

shallot,

avocado oil

Kosher salt

black pepper

lacinato kale, stems removed and shredded

chives

garlic clove, grated

tbsp white wine vinegar

tsp fresh cracked black pepper

tsp chili flakes (optional)

tsp fresh cracked white pepper

Dijon mustard

lemon

tsp kosher salt

maple syrup

tbsp extra virgin olive oil

Preheat the oven to 425F and line 2 baking sheets with parchment paper.

Bring a large pot of water to a boil. Salt the water liberally with a generous pinch of salt, then add the potatoes and cook for 10 minutes or until fork-tender.

Drain the potatoes and transfer them to a baking sheet. Use a fork or a flat-bottom measuring cup to lightly smash the potatoes. Spread them out, making sure there is a little space between each. Drizzle with 1 1/2 tablespoon of oil, then generously sprinkle with salt and pepper. Bake on the bottom rack for 20 minutes. Flip the potatoes, then bake for another 10-15 minutes, until golden and crisp around the edges.

On the second tray, add the Brussels sprouts and shallots. Sprinkle with a generous pinch of salt and pepper. Drizzle with about 1 tablespoon of oil and toss to evenly coat. Bake on the middle rack for 15 minutes. Top the tray of Brussels sprouts with the shredded kale, then use tongs to toss everything together. Bake for another 5 minutes or until the kale has wilted.

While everything is baking, make the dressing. In a jar, combine the garlic, vinegar, black pepper, chili flakes, white pepper, mustard, lemon zest and juice, salt, maple syrup, and oil. Whisk or seal and shake vigorously until the dressing is creamy and has fully emulsified. Taste and adjust the acid, salt, or sweetness to your preference.

Transfer the crispy potatoes to the tray with the Brussels sprouts and kale. Top with the edamame, chives, and about one-third or more of the dressing. Toss everything until evenly mixed.

Divide the salad between bowls and drizzle with extra lemon pepper dressing as desired.

This crispy, golden brown smashed potato salad is inspired by an iconic Basque chicken dish. 

Smashed Potato Salad

potatoes

red bell pepper, seeded and cut into ½-in. pieces

olive oil, divided

Greek yogurt

mayonnaise

Tbsp. white wine vinegar

SAVEUR x Burlap & Barrel’s Chicken Basquaise Spice Blend

garlic clove, finely chopped

cherry tomatoes, halved

Tbsp. coarsely chopped chives,

Tbsp. parsley

Position a rack in the center of the oven and preheat to 450°F. Bring a medium pot of salted water to a boil. Add the potatoes and cook until fork tender, 10–12 minutes. Drain and set aside. Meanwhile, to a small bowl, add the bell pepper, shallot, and 1 tablespoon of the oil, toss to coat, and set aside.

On a cutting board, use the bottom of a glass to smash each cooked potato to a thickness of ¼ inch, then transfer to a parchment-lined baking sheet. Drizzle with 3 tablespoons of the oil and season to taste with salt. Bake until the potatoes are golden brown in spots and nearly crispy, about 30 minutes. Remove from the oven, then use a spatula to move the potatoes to one side of the baking sheet. Add the pepper mixture to the other side in an even layer, then continue baking until the potatoes are crispy and the pepper mixture is soft, 10 minutes more. Transfer the baking sheet to a wire rack and set aside to cool to room temperature, about 15 minutes.

Meanwhile, make the dressing: To a large bowl, add the yogurt, mayonnaise, vinegar, Chicken Basquaise Spice Blend, garlic, and ½ teaspoon of salt. Whisk until smooth, then cover the bowl with plastic wrap and refrigerate until ready to use.

To the bowl with the dressing, use your hands to crumble in the potatoes, reserving a few for garnish. Add the pepper mixture, cherry tomatoes, chives, and parsley and toss gently to coat. Transfer to a platter and garnish with the reserved crumbled potatoes and additional Chicken Basquaise Spice Blend, chives, and parsley. Serve slightly chilled or at room temperature.

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The most viewed smashed potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Pepper Smashed Potato Salad

Smashed Potato Salad

The most viewed smashed potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine