Smashed potatoes with kimchi mayo
These smashed potatoes with kimchi mayo are so easy to prepare and are packed with so much flavor you are going to make them on repeat each week.
6 people
Calories: 242kcal
Ingredientes
- 1 lb fingerling potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt or sea salt
Kimchi Mayo
- 1/2 cup vegan mayonnaise homemade or store-bought
- 1/4 cup kimchi add more if you like
- 1 tablespoon lime juice
- 1 tablespoon tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- pinch of salt
To finish
- chopped cilantro
- sliced scallions
- lime juice
- jalapeno slices
Elaboración paso a paso
- Preheat the oven to 350ºF. Put the potatoes on a baking sheet, add the oil and salt. Use your hands to cover them well. Bake for 15-20 minutes or when the chops are soft.
- While the potatoes are in the oven, make the kimchi mayo.Put the kimchi, mayonnaise, sesame oil, soy sauce, and lemon juice in the bowl of a food processor along with the pinch of salt.Turn on and let it run until it has a creamy consistency.
- Chop the cilantro, jalapeño and scallions. Set aside.
- Check the potatoes and if they are already soft on the inside, remove from the oven. Being very careful not to burn yourself, crush the potatoes with a wooden turner, with the bottom of a glass or with your hands and a kitchen towel.
- Put the potatoes in the oven again to brown for about 10 more minutes. When they are golden on the edges they are done.
- Take the potatoes out of the oven and finish with the kimchi mayo, the chives, the cilantro, the jalapeño, the lemon juice.
Notas
I like to serve them on the baking sheet because the flavors of the kimchi mayo mix perfectly with the oil and the salt of the potatoes.
Save your leftover kimchi mayo in a tightly closed jar in the fridge.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 15g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Sodium: 666mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin C: 16mg | Calcium: 9mg | Iron: 1mg