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Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
1 Std. 5 Min.Für 4Nutri-Score C€€
C
1 Std. 5 Min.
1 Std. 5 Min.Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
rezept von
APPETITE OF ALI
@appetiteofali
3 Rezepte
3 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
pee-wee Dutch yellow potatoes (scrubbed)Obst & Gemüse900 g
avocado oilVorräte60 ml
garlic (minced)Obst & Gemüse3 Stücke- Kewpie mayoVorräte120 g
- ponzu sauceVorräte30 ml
Dijon mustardVorräte15 g
lemon (juiced)Obst & Gemüse1 Stück
shallot (finely minced)Obst & Gemüse1 Stück
chives (finely chopped)Obst & Gemüse10 g
parsley (finely chopped)Obst & Gemüse10 g- green onion (thinly sliced, divided)Obst & Gemüse2 Stücke
red pepper flakesGewürze2 g
salt (for the brine and seasoning)Gewürze15 g
pro Portion
Nährwerte
423kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 6 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Kochtopf
Backblech
Rührschüssel
Schneebesen
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Brine and boil the potatoes
- Soak the potatoes in salted cold water.
- Boil until fork-tender, then drain.
- Schritt 2
Smash the potatoes
- Arrange the potatoes on a parchment-lined tray.
- Smash each one flat with another pan.
- Schritt 3
Coat and roast
- Coat the potatoes with avocado oil and minced garlic.
- Season generously with salt.
- Roast at 200 °C until deep golden and crisp.
- Schritt 4
Make the Kewpie-ponzu sauce
- Whisk the Kewpie mayo, ponzu, Dijon and lemon juice.
- Stir in the chives, parsley, shallot, half the green onions and red pepper flakes.
- Schritt 5
Toss and serve
- Salt the potatoes as soon as they come out of the oven.
- Toss the potatoes in the sauce.
- Top with the remaining green onion and serve immediately.