Crispy Smashed Potatoes with Gochujang Spicy Mayo

5 from 11 votes

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Crispy Smashed Potatoes with Gochujang Spicy Mayo

Crispy smashed potatoes with this gochujang spicy mayo is, by far, my new favorite app, ever! A big reason why I’m obsessed with this recipe is because it uses mostly pantry staples, so I can always whip this up as a quick snack. This potato recipe is super crisp on the outside, and nice and flakey/tender on the inside. One of my absolutely favorite potato dishes that is the perfect side dish.

However, this recipe is absolutely perfect for a holiday dinner side dish, served with a main at dinner and more! Legit, epic!

Crispy Smashed Potatoes with Gochujang Spicy Mayo

What Ingredients do you need for these crispy smashed potatoes recipe?

  • Potatoes: We are using small potatoes, but you can use potatoes like gold potatoes or yukon gold.
  • olive oil
  • garlic clove
  • paprika
  • gochugaru or red pepper flakes work well here as well
  • gochujang
  • Mayo: but feel free to sub for sour cream or creme fraiche here as another option!
  • rice wine vinegar
  • sriracha
  • sugar
  • salt and black pepper
  • ​chopped parsley, lemon juice/zest and grated parmesan for serving​

Other optional add-ons:

Other flavors that will work really well in this recipe are fresh herbs (like rosemary, cilantro and fresh chives!), butter, dried spices like onion powder and garlic powder as well!

Crispy Smashed Potatoes with Gochujang Spicy Mayo

Instructions to make this recipe

Boil and cook potatoes

To begin, boil your water and add in your potatoes with salt in a large pot. Boil until fork tender, drain when ready. Preheat your oven to 400 degrees.

Make your seasoning

Toss your potatoes with olive oil, grated garlic, paprika, gochugaru as well as salt and pepper. Mix well.

Smash!

Add your seasoned taters to a baking sheet with parchment paper. Take a cup and smash them down. Repeat until you go through the whole mixture. Pour over any remaining seasoning from the bowl as well.

Roast your potatoes

Transfer to the oven for about 30 minutes, flipping halfway and bake until golden brown.

Make your gochujang spicy mayo

In the meantime, make your mayo, mix together gochujang, mayo, rice wine vinegar, sriracha, pinch of sugar, salt and pepper. Mix until combined.

Garnish and serve!

When your smashed potatoes are finished, garnish with chopped parsley, a drizzle of fresh lemon juice, zest, flakey sea salt (optional) and grated parmesan cheese. Serve with your gochujang spicy mayo and enjoy!

Crispy Smashed Potatoes with Gochujang Spicy Mayo

Tips, Tricks and Substitutions

If you would like to omit spicy

  • Take out the paprika and gochugaru in the seasoning mix for the potatoes. For the spicy mayo, I would omit gochujang and sriracha, and sub for lemon juice and a grated garlic clove to make a lemon aioli!
  • You can also mix and match the flavors of both your seasoning and your sauce, here. The world is your oyster! Add some chili powder, add turmeric, whatever you have on hand.

To make this plant-based

To make this vegan, just omit parmesan for garnish!

How do I make my potatoes extra crispy?

After your potatoes are finished and drained, let them dry out and steam a tad, so when you’re mixing it with the seasoning mix, it is not wet and the seasoning stays in tack, which in turn gets for crispier potatoes!

Should you boil potatoes before frying them?

For this recipe using potatoes, you will boil your potatoes first and then roast/bake them. However, if you’re making something like french fries, and frying them, you won’t need to pre-boil them.

Looking for more potato dishes? See below!

Crispy Smashed Potatoes with Gochujang Spicy Mayo

Serve your smashed potatoes with:

More appetizers and sides you’ll love:

If you do make these Crispy Smashed Potatoes with Gochujang Spicy Mayo (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!

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Crispy Smashed Potatoes with Gochujang Spicy Mayo

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Crispy Smashed Potatoes with Gochujang Spicy Mayo
5 from 11 votes

Crispy Smashed Potatoes with Gochujang Spicy Mayo

Crispy smashed potatoes with this gochujang spicy mayo is, by far, my new favorite app, ever!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4

Ingredients 

  • 24 oz mini potatoes
  • 1/4th cup olive oil
  • 1 grated garlic clove
  • 1 teaspoon paprika
  • 1 teaspoon gochugaru
  • 1 tablespoon gochujang
  • 1/3rd cup mayo
  • 1/2 teaspoon rice wine vinegar
  • 2 tablespoons sriracha
  • 1 teaspoon sugar
  • salt and pepper to taste
  • ​chopped parsley, lemon juice/zest and grated parmesan for serving​

Instructions 

  • To begin, boil your water and add in your potatoes with salt. Boil until fork tender. Preheat your oven to 400 degrees.
  • Toss your cooked potatoes with olive oil, grated garlic, paprika, gochugaru as well as salt and pepper. Mix well.
  • Add your seasoned potatoes to a baking sheet with parchment. Take a cup and smash down your potatoes. Repeat until you go through all your potatoes. Pour over any remaining seasoning from the bowl as well.
  • Transfer to the oven for about 30 minutes, flipping halfway.
  • In the meantime, make your mayo, mix together gochujang, mayo, rice wine vinegar, sriracha, pinch of sugar, salt and pepper. Mix until combined.
  • When your smashed potatoes are finished, garnish with chopped parsley, lemon juice, zest and grated parmesan. Serve with your gochujang spicy mayo and enjoy!
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8 Comments

  1. 5 stars
    I’m in love with this 🤩
    My husband just enjoyed this potatoes like I can’t explain!
    Gracias ☺️ xoxo

    1. Hi Lizbeth! So happy to hear you and your husband enjoyed, thanks for trying out the recipe! 🙂

  2. 5 stars
    I made these tonight when I didn’t feel like cooking a whole dinner. Oh my god, they were so good and flavorful! The lemon zest on the potatoes is a must. It completes the sauce so well! I’ll definitely be making these again.

  3. 5 stars
    I make these at least twice a month, and they hit the spot every time. Sometimes I crank the oven up to 425 for the last few minutes after I flip them to get them extra crispy; I’ve also made these when I didn’t have gochugaru on hand so I subbed in gochujang for the potatoes as well as the sauce (though I halved the gochujang in the sauce) and they still turned out great.