Zesty Smashed Potatoes

This filling Zesty Smashed Potato Medley turns ordinary potatoes into a complete meal bursting with different textures and tangy flavors. The crunchy smashed potatoes create an awesome contrast with the oven-roasted veggies, all brought together by a tangy dressing that makes every mouthful unforgettable.

I came up with this dish during those weird weeks between cold and warm weather when I needed something filling but with fresh, zingy tastes. These days it's my favorite make-ahead meal that actually tastes better after sitting in the fridge overnight.

Ingredients

• Baby potatoes: they get super crunchy outside while staying soft inside, making them the perfect foundation
• Brussels sprouts: cooking them in the oven turns their bitterness into sweet, caramelized goodness that wins over everyone
• Shallots: milder than regular onions, they bring a soft aromatic flavor when they get all roasty
• Lacinato kale: tougher than the curly kind when mixed with hot stuff, plus loads of good things for your body
• Edamame: adds veggie protein and bright green spots that help make this feel like a real meal
• Fresh chives: gives you that light oniony taste without taking over everything else
• White wine vinegar: cuts through the richness of all those roasted veggies with some tang
• Black and white pepper: using two kinds makes it interesting - white pepper brings a softer, more flowery heat
• Dijon mustard: helps the dressing stay mixed while adding extra flavor depth
• Lemon: the key ingredient that lifts everything up and balances out those rich roasted bits
• Maple syrup: adds just a tiny hint of sweetness that makes you want more of that dressing

Step-by-Step Instructions

Prepare the potatoes:

Cook baby potatoes in really salty water for 10 minutes flat until you can stick a fork in them but they don't fall apart. This first cooking step is key to getting potatoes that crunch outside but stay fluffy inside.

Smash technique:

Once drained, put the potatoes on a paper-lined baking tray with gaps between them. Push down on each one with a flat-bottomed cup until they're squished but not broken, about ¼ inch thick. Those ragged edges will get amazingly crunchy in the oven.

Create the crispy exterior:

Pour avocado oil over the smashed potatoes since it works great at high heat. Sprinkle lots of salt and pepper directly on each potato. Cook on the lowest oven rack at 425°F for 20 minutes to start the browning process.

Perfect the flip:

After the first cooking, gently turn each potato using a flat spatula. The bottom should look golden and crisp. Keep cooking another 10-15 minutes until the edges look visibly crunchy while the middle stays soft.

Roast the vegetables:

On another tray, spread out your shredded Brussels sprouts and sliced shallots with plenty of space so they roast instead of steam. Mix with oil, salt and pepper, then cook on the middle rack for 15 minutes until the edges start turning brown.

Add the kale strategically:

Putting the kale in later stops it from burning but still lets it soften and get slightly crisp. Mix it with the hot Brussels sprouts to help it start wilting before putting it back in the oven for just 5 more minutes.

Emulsify the dressing:

Put all dressing stuff in a jar, starting with garlic, vinegar and spices before adding oil. Shake hard until it gets creamy and mixed together. The mustard helps keep it from separating, making it stick nicely to everything.

Assemble while warm:

Mix the potatoes, Brussels sprout mixture, edamame and chives while everything's still warm but not super hot. This lets the veggies soak up the dressing without getting too soggy. Start with just enough dressing to coat everything and save the rest for serving.

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The first time I whipped this up, I wasn't sure about using two different kinds of pepper, but that mix creates an amazing depth that regular pepper just can't match. My kitchen filled with the most mouthwatering smell of citrus and pepper that now gets me drooling whenever I start making this dish.

Storage and Meal Prep

This potato mix keeps really well in the fridge for up to 3 days, so it's great for planning ahead. The flavors actually get better overnight as everything soaks up the dressing. Keep any leftover dressing in a separate container and add it just before eating to wake up the flavors. If you're making it ahead of time, maybe leave the potatoes a little less crunchy since they'll soften a bit when stored.

Clever Substitutions

Don't have Brussels sprouts? Small chunks of broccoli work just as well and cook in about the same time. If you want something more traditional, try shredded cabbage for a similar feel with a milder taste. Not into edamame? Try chickpeas for similar protein and a nutty flavor when roasted with the other veggies. For different herbs, swap in dill or parsley instead of chives, especially in spring when fresh herbs are everywhere.

Serving Suggestions

This potato dish pairs perfectly with a basic green salad for a full meal. Want something heartier? Match it with a thick soup like tomato or butternut squash. The flavors also go great with grilled protein if you want to add more. Try serving it a little warm rather than cold to really enjoy the contrast between the crunchy potatoes and tender veggies. Sprinkle some fresh lemon zest right before eating for an extra burst of aroma.

Nutrition Highlights

This dish gives you a great balance of complex carbs, fiber and plant protein that fills you up without weighing you down. The combo of kale and Brussels sprouts packs in lots of vitamins, especially K, C and B vitamins. The healthy fats from olive oil help your body soak up all the good stuff in those dark green veggies. The protein from edamame turns this into a complete meal instead of just a side, keeping your energy up longer.

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Recipe FAQs

→ Can I get anything ready ahead of time?

Absolutely! You can boil your potatoes and whip up the sauce up to 2 days early. Just keep them apart in the fridge. You can also chop the Brussels sprouts and kale beforehand. When you're ready to eat, just bake the potatoes and veggies, then throw it all together.

→ What works instead of edamame?

Green peas, chickpeas, or white beans work great in place of edamame. They'll all give you that protein boost and go well with everything else. If you're not keeping it vegan, crumbled feta cheese is a tasty option too.

→ What's the best way to chop Brussels sprouts?

Start by cutting off the tough bottom ends, then slice each one in half. Lay the flat sides down on your cutting board and cut thin slices across. If you want to save time, try using a food processor with a slicing tool or a mandoline for quick work.

→ How do I turn this into a bigger meal?

To make it more filling, toss in some baked chickpeas, crunchy nuts like walnuts or almonds, or a scoop of cooked quinoa. If you eat animal products, crispy bacon bits, sliced grilled chicken, or runny eggs would taste amazing with these flavors.

→ Why aren't my potatoes getting crunchy?

First, check that your oven is really hot at 425°F. Don't crowd your baking sheet - the potatoes need room to breathe. Make sure they're totally dry after boiling since water stops them from crisping up. And don't skimp on the oil - bake them till they're really golden around the edges.

→ Can I use big potatoes instead of little ones?

Small potatoes work best, but you can use bigger ones cut into chunks about 1.5-2 inches across. You'll need to boil them longer, but after that, just smash and bake them like the recipe says. They might feel a bit different in your mouth but will still taste great.