Crispy Smashed Potatoes with Gochujang Spicy Mayo
Crispy smashed potatoes with this gochujang spicy mayo is, by far, my new favorite app, ever!
Servings: 4
Ingredients
- 24 ounce baby potatoes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon gochugaru powder
- 1 tablespoon gochujang
- 1/3 cup mayo
- 1/2 teaspoon rice wine vinegar
- 2 tablespoons sriracha optional
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- chopped parsley, lemon juice, grated parmesan for serving, optional
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, 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, pinch of sugar, salt and pepper. Mix until combined.
- When your smashed potatoes are finished, garnish with chopped parsley, lemon juice, and grated parmesan. Serve with your gochujang spicy mayo and enjoy!
Nutrition
Calories: 140kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 183mg | Potassium: 740mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 39mg | Calcium: 22mg | Iron: 1mg