Korean BBQ Crispy Smashed Potatoes
Crispy smashed baby potatoes with a spicy Korean BBQ mayo and green onion, a side dish ready in under an hour. The brown sugar in Korean BBQ caramelizes on the craggy edges as they roast, so they come out crisp, sweet and smoky all at once.
Ingredients
- 2 lb Baby potatoes
- 3 tbsp Olive oil
- ⅓ cup Mayonnaise
- 1 tsp Lime juice
- 2 Green onions
- Salt
- 5 scoops Korean BBQ FLAVRBOMBS™
You will need
- Large pot
- Sheet pan
- Potato masher or flat-bottomed glass
- Small bowl
Method
Boil the potatoes
- Preheat the oven to 450°F (230°C).
- Cover the potatoes with cold, well-salted water, bring to a boil and cook for 15 to 18 minutes, until a knife slides in easily. Drain and let them steam dry for 5 minutes.
Smash
- Spread the potatoes over an oiled sheet pan and press each one flat with a masher or the bottom of a glass, until about ½ inch thick.
- Drizzle with the olive oil and sprinkle with 3 scoops of Korean BBQ and a pinch of salt.
Roast
- Roast for 25 to 30 minutes, until the edges are deeply browned and crisp. The sugar in the blend caramelizes, so keep an eye on them in the last 5 minutes.
Plate and enjoy
- Stir 2 scoops of Korean BBQ and the lime juice into the mayonnaise.
- Pile the potatoes on a plate, drizzle with the mayo and scatter sliced green onion over the top.
- Allergen note: Korean BBQ FLAVRBOMBS™ contains sesame.
Korean BBQ is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
