Gochujang Smashed Potatoes with Spicy Mayo

💛 INGREDIENTS 💛

For potatoes:

• 15 mini potatoes, washed and boiled in salt water

• 4 tablespoons olive oil

• Salt to taste

• 1/4 teaspoon black pepper powder

• 1/4 teaspoon chili flakes (optional)

• 1 teaspoon gochujang chili powder/ red chili powder

• 1 teaspoon paprika

• 1 teaspoon mixed herbs

• Chopped parsley and lemon zest to garnish

For spicy mayonnaise:

Combine the following in a bowl and mix until well combined:

• 6 tablespoons eggless mayonnaise

• 1 teaspoon gochujang chili powder

• 1 teaspoon sriracha sauce/ chili sauce

• 1/2 teaspoon rice wine vinegar

• 1/2 teaspoon sugar

• Salt & pepper to taste

💚 INSTRUCTIONS 💚

• Preheat your oven to 180 degrees C.

• In a deep bowl, toss your boiled potatoes with olive oil, paprika, gochujang chili powder, mixed herbs, chili flakes, salt, and pepper.

• Add your seasoned potatoes to a baking tray.

• Take a small bowl or a spoon and smash down all the potatoes.

• Pour over any remaining seasoning from the bowl as well.

• Transfer to the oven for about 30 minutes, flipping halfway.

• Once smashed potatoes are baked, garnish with chopped parsley and lemon zest.

• Serve hot gochujang mini smashed potatoes with spicy mayo.