Lemon Pepper Crispy Potatoes (Print Version)
# Ingredients:
→ Potato and Veggie Mix
01 -
1 1/2 cups edamame, cooked or thawed
02 -
680g baby potatoes (small Dutch yellow or red)
03 -
1 large shallot, sliced thin
04 -
450g Brussels sprouts, shredded and prepped
05 -
1/4 cup fresh chives, finely chopped
06 -
Freshly ground black pepper
07 -
Kosher salt
08 -
2-3 tbsp avocado oil
09 -
2 cups lacinato kale, stems discarded and shredded
→ Zesty Lemon Pepper Sauce
10 -
1 tsp Dijon mustard
11 -
1 1/2 tsp black pepper, freshly cracked
12 -
1 garlic clove, grated fine
13 -
1 tbsp white wine vinegar
14 -
1/4 tsp white pepper, freshly cracked
15 -
1/2 tsp kosher salt
16 -
1 lemon, juice and zest
17 -
1/2 tsp chili flakes (optional)
18 -
3 tbsp olive oil (extra virgin)
19 -
2-3 tsp maple syrup
# Instructions:
01 -
Start by preheating the oven to 220°C (425°F). Line up two trays with parchment paper.
02 -
Fill a big pot with water, adding a generous amount of salt. Bring it to a boil, toss in the potatoes, and cook for about 10 minutes until they're tender when poked with a fork.
03 -
Drain potatoes and place them on one of the prepared trays. Gently press each potato with a fork or the flat side of a measuring cup to flatten them slightly, but leave space between them. Drizzle with 1 1/2 tablespoons of avocado oil and sprinkle liberally with salt and pepper.
04 -
Put the tray with potatoes in the oven on the bottom rack. Let them bake for 20 minutes, then turn them over and roast another 10-15 minutes until they're golden and crispy around the edges.
05 -
Spread Brussels sprouts and shallots across the second tray. Add 1 tablespoon of avocado oil, season with salt and pepper, and mix well to coat everything. Place the tray on the middle rack and roast for 15 minutes.
06 -
Toss the shredded kale into the tray with the roasted Brussels sprouts and mix them up. Bake for another 5 minutes until the kale wilts a bit.
07 -
As your veggies roast, combine garlic, vinegar, black and white pepper, chili flakes, mustard, lemon zest, fresh lemon juice, salt, maple syrup, and olive oil in a jar. Shake or whisk it all together till it's smooth, creamy, and blended. Taste and tweak the seasoning if needed.
08 -
Take the roasted potatoes and toss them onto the tray with the veggies. Add the edamame, chives, and a third of the dressing. Mix gently but thoroughly until everything's evenly coated.
09 -
Scoop portions into bowls and drizzle more of the lemon pepper dressing over the top if you'd like.
# Notes:
01 -
When smashing potatoes, press just enough to get flat spots for crisping—don't break them completely.
02 -
Make sure veggies are spread out in one layer on the trays so they brown evenly.