Tangy Smashed Spuds (Print)
Golden smashed spuds mixed with baked Brussels sprouts, kale, and edamame in a zingy lemon pepper sauce.
# Ingredients:
→ Potato Salad
01 -
1.5 pounds tiny potatoes (small red or baby yellow)
02 -
1 pound Brussels sprouts, cut and sliced thin
03 -
1 big shallot, thinly cut
04 -
2-3 tbsp plant oil
05 -
Sea salt
06 -
Freshly ground black pepper
07 -
2 cups dinosaur kale, woody parts removed and cut thin
08 -
1 1/2 cups green soybeans, warmed or ready-to-eat
09 -
1/4 cup chopped chives
→ Dressing
10 -
1 clove garlic, finely grated
11 -
1 tbsp light wine vinegar
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1 1/2 tsp freshly ground black pepper
13 -
1/2 tsp red pepper flakes (if you want)
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1/4 tsp freshly ground white pepper
15 -
1 tsp spicy brown mustard
16 -
Outer skin and juice from 1 lemon
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1/2 tsp sea salt
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2-3 tsp tree syrup
19 -
3 tbsp unrefined olive oil
# Steps:
01 -
Turn your oven to 425°F (220°C) and put parchment on 2 cookie sheets.
02 -
Get a big pot of water bubbling. Throw in plenty of salt and drop in the potatoes. Let them cook about 10 minutes till they're soft when poked.
03 -
Dump out the water and put potatoes on a baking sheet. Gently squash each one with a fork or measuring cup. Leave room between them. Pour 1 1/2 tbsp oil over top and sprinkle lots of salt and pepper.
04 -
Put potatoes on the lowest oven rack for 20 minutes. Flip them over and cook another 10-15 minutes until they're crispy and golden on the edges.
05 -
On your other tray, lay out the Brussels sprouts and shallots. Add some salt and pepper, pour about 1 tbsp oil on top and mix everything. Cook on the middle rack for 15 minutes.
06 -
Throw the kale strips onto the Brussels sprouts tray and mix it all with your tongs. Cook 5 more minutes till the kale gets soft.
07 -
While everything's cooking, throw the garlic, vinegar, black pepper, hot flakes, white pepper, mustard, lemon juice and zest, salt, tree syrup, and oil in a jar. Shake it hard or whisk until it's smooth and creamy. Try it and add more of whatever you think it needs.
08 -
Put the crunchy potatoes on the tray with the Brussels sprouts and kale. Add the green soybeans, chives, and pour about a third of the dressing over it all. Mix until everything's coated.
09 -
Scoop the salad into bowls and pour on more of that tangy pepper dressing if you want.
# Additional Notes:
01 -
Buy pre-cut Brussels sprouts or try shredded cabbage instead to cut down on prep work.
02 -
Go lighter or heavier on pepper based on what you like. You can always make the dressing tastier with extra vinegar, sweetener, or salt afterward.
03 -
Don't crowd your veggies on the pan or they'll steam instead of roast. A bigger pan helps everything cook evenly.