Spice up your appetizer game this monsoon with my Smashed Potatoes recipe.
Spicy Smashed Potato with Gochujang Mayo is an absolute flavor bomb- it’s crispy, spicy and deliciously creamy. It’s a perfect way to indulge in your crispy potato cravings. This dish is a little more redeeming than French fries as it’s baked.
What makes this recipe unique is my signature Gochujang Mayo. Gochujang is a thick and spicy crimson paste fundamentally used in Korean cuisine. This mouth-tingling sauce pairs superbly well with the creamy texture of mayo. The sauce adds a mild tanginess and a rich umami taste to this comforting snack.
This wholesome snack is perfect for rainy and glooming evenings. Make sure you serve it right off the oven for an extra crisp texture.
Ingredients for the Spicy Smashed Potato with Gochujang Mayo
|of parsley leaves finely chopped
|Salt as per taste
|Paprika powder or chili flakes as per taste
|Parmesan cheese grated for garnish
Instructions for the Spicy Smashed Potato with Gochujang Mayo
|Parboil the baby potatoes for 10-12 minutes with skin. Drain and keep aside. Preheat oven to 180°C.
|Mix the olive oil, garlic, paprika, salt and parsley along with the baby potatoes.
|Arrange them on a parchment paper lined baking tray.
|Smash the potatoes with a cup or potato masher gently.
|Bake in a preheated oven for 20-25 minutes until crispy. Turn in between once.
|Garnish with parsley and grated parmesan. Season with salt if required.
|For the gochujang mayo – mix the paste and mayonnaise together. Mix well and serve with the crispy smashed potatoes.