Accompagnement
Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
1 h 5Pour 4Nutri-Score C€€
C
1 h 5
1 h 5Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
recette de
APPETITE OF ALI
@appetiteofali
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pee-wee Dutch yellow potatoes (scrubbed)Fruits et légumes900 g
avocado oilÉpicerie60 ml
garlic (minced)Fruits et légumes3 morceaux- Kewpie mayoÉpicerie120 g
- ponzu sauceÉpicerie30 ml
Dijon mustardÉpicerie15 g
lemon (juiced)Fruits et légumes1 morceau
shallot (finely minced)Fruits et légumes1 morceau
chives (finely chopped)Fruits et légumes10 g
parsley (finely chopped)Fruits et légumes10 g- green onion (thinly sliced, divided)Fruits et légumes2 morceaux
red pepper flakesÉpices2 g
salt (for the brine and seasoning)Épices15 g
par portion
Nutrition
423kcal
- Glucides
- 41 g
- Protéines
- 6 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Marmite
Plaque de cuisson
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 1
Brine and boil the potatoes
- Soak the potatoes in salted cold water.
- Boil until fork-tender, then drain.
- Étape 2
Smash the potatoes
- Arrange the potatoes on a parchment-lined tray.
- Smash each one flat with another pan.
- Étape 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.
- Étape 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.
- Étape 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.
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