💛 INGREDIENTS 💛
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.