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Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
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Crispy Smashed Potatoes with Kewpie-Ponzu Sauce

1 h 5 minServes 4Nutri-Score C€€
from @appetiteofali3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pee-wee Dutch yellow potatoes (scrubbed)Produce900 g
  • avocado oilPantry60 ml
  • garlic (minced)Produce3 pieces
  • Kewpie mayoPantry120 g
  • ponzu saucePantry30 ml
  • Dijon mustardPantry15 g
  • lemon (juiced)Produce1 piece
  • shallot (finely minced)Produce1 piece
  • chives (finely chopped)Produce10 g
  • parsley (finely chopped)Produce10 g
  • green onion (thinly sliced, divided)Produce2 pieces
  • red pepper flakesSpices2 g
  • salt (for the brine and seasoning)Spices15 g

per serving

Nutrition

423kcal

Carbs
41 g
Proteins
6 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking tray
  • Mixing bowl
  • Whisk
  • Colander

step by step

Method

  1. Brine and boil the potatoes

    • Soak the potatoes in salted cold water.
    • Boil until fork-tender, then drain.
    Step 1

  2. Smash the potatoes

    • Arrange the potatoes on a parchment-lined tray.
    • Smash each one flat with another pan.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5
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