My new favorite appetizer, 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.
Potatoes, olive oil, garlic clove, paprika, gochugaru, gochujang, mayo, vinegar, sriracha and chopped parsley
To begin, boil your water and add in your potatoes with salt. 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.
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!