Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
Get ready to elevate your side dish game with these irresistibly crispy smashed potatoes, drizzled with a zesty Kewpie-ponzu sauce that packs a punch! Perfectly seasoned and baked to golden perfection, these little flavor bombs will steal the spotlight at any meal. Dive into this delightful fusion of textures and tastes that will leave everyone craving more!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- green onion
- lemon
- parsley (30 ml)
- pee-wee Dutch yellow potatoes
- shallot
🫙Pantry Staples(1)
- avocado oil (I use Lula) (60 ml)
🧂Spices & Seasonings(2)
- red pepper flakes (2.5 ml)optional
- salt
🍯Sauces & Condiments(2)
- Dijon (15 ml)
- ponzu (30 ml)
📦Other(2)
- chives (30 ml)
- Kewpie mayo (120 ml)
👨🍳 Instructions
- 1
Brine potatoes in salted cold water for 20 minutes.
- 2
Boil until fork-tender, then drain.
- 3
Smash flat on a parchment-lined tray.
- 4
Coat with avocado oil and minced garlic.
- 5
Roast at 400°F for 25-30 minutes, then increase to 425°F for 5-10 minutes until deep golden and crisp.
- 6
Salt immediately out of the oven.
- 7
Whisk together Kewpie mayo, ponzu, Dijon, lemon juice, chives, parsley, shallot, half of the green onions, and red pepper flakes.
- 8
Toss potatoes in the sauce, top with remaining green onion, and serve immediately.
💡 Pro Tips
- ✓Brine potatoes in water salted to 3-4% (roughly 3 tablespoons per quart) for the full 20 minutes so sodium ions penetrate the outer starch layer, seasoning the flesh and helping cell walls hold structure during boiling.ingredient3-4% salinity, 20 minutes
- ✓Boil potatoes until a fork meets zero resistance but they haven't started disintegrating—this is when starch granules have fully gelatinized (around 205-212°F internal) but pectin still holds the structure together enough to smash without falling apart.technique205-212°F internal
- ✓Let smashed potatoes steam-dry on the tray for 2-3 minutes before oiling; surface moisture blocks direct oil contact and Maillard browning, so evaporating that film first ensures a crisper crust.timing2-3 minutes
- ✓The two-stage roast (400°F then 425°F) works because the lower temp fully dehydrates surface starches first, and the final high-heat blast rapidly browns the exterior via Maillard reaction without overcooking the interior.technique400°F then 425°F
- ✓Salt the potatoes within 30 seconds of pulling them from the oven while residual surface oil is still hot and slightly tacky, since this is when salt crystals adhere best before the crust fully sets and cools.timingwithin 30 seconds
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Smashed Potatoes with Kewpie-Ponzu Sauce
Get ready to elevate your side dish game with these irresistibly crispy smashed potatoes, drizzled with a zesty Kewpie-ponzu sauce that packs a punch! Perfectly seasoned and baked to golden perfection, these little flavor bombs will steal the spotlight at any meal. Dive into this delightful fusion of textures and tastes that will leave everyone craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- green onion
- lemon
- parsley (30 ml)
- pee-wee Dutch yellow potatoes
- shallot
🫙Pantry Staples(1)
- avocado oil (I use Lula) (60 ml)
🧂Spices & Seasonings(2)
- red pepper flakes (2.5 ml)optional
- salt
🍯Sauces & Condiments(2)
- Dijon (15 ml)
- ponzu (30 ml)
📦Other(2)
- chives (30 ml)
- Kewpie mayo (120 ml)
👨🍳 Instructions
- 1
Brine potatoes in salted cold water for 20 minutes.
- 2
Boil until fork-tender, then drain.
- 3
Smash flat on a parchment-lined tray.
- 4
Coat with avocado oil and minced garlic.
- 5
Roast at 400°F for 25-30 minutes, then increase to 425°F for 5-10 minutes until deep golden and crisp.
- 6
Salt immediately out of the oven.
- 7
Whisk together Kewpie mayo, ponzu, Dijon, lemon juice, chives, parsley, shallot, half of the green onions, and red pepper flakes.
- 8
Toss potatoes in the sauce, top with remaining green onion, and serve immediately.
💡 Pro Tips
- ✓Brine potatoes in water salted to 3-4% (roughly 3 tablespoons per quart) for the full 20 minutes so sodium ions penetrate the outer starch layer, seasoning the flesh and helping cell walls hold structure during boiling.ingredient3-4% salinity, 20 minutes
- ✓Boil potatoes until a fork meets zero resistance but they haven't started disintegrating—this is when starch granules have fully gelatinized (around 205-212°F internal) but pectin still holds the structure together enough to smash without falling apart.technique205-212°F internal
- ✓Let smashed potatoes steam-dry on the tray for 2-3 minutes before oiling; surface moisture blocks direct oil contact and Maillard browning, so evaporating that film first ensures a crisper crust.timing2-3 minutes
- ✓The two-stage roast (400°F then 425°F) works because the lower temp fully dehydrates surface starches first, and the final high-heat blast rapidly browns the exterior via Maillard reaction without overcooking the interior.technique400°F then 425°F
- ✓Salt the potatoes within 30 seconds of pulling them from the oven while residual surface oil is still hot and slightly tacky, since this is when salt crystals adhere best before the crust fully sets and cools.timingwithin 30 seconds