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  • Writer's pictureKomal Soni

Gochujang Smashed Potatoes with Spicy Mayo


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


  • 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.

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