Description
Garlic Parmesan Smashed Potatoes with Creamy Gochujang Sauce. Buttery and crispy, these potatoes are crunchy outside and soft inside, paired with a flavorful dipping sauce.
Ingredients
Scale
- 2 tbsp melted butter
- 1/4 tsp salt
- 1/4 cup freshly grated parmesan cheese
- 1 tsp grated garlic
- 1/3 cup raw cashew nuts
- 1/8 tsp salt
- 1 tbsp gochujang paste
- 1 tsp honey
- 1 1/2 tbsp lemon juice
- 1/2 tbsp soy sauce
- water
- 1 lb baby potatoes (around 12 potatoes)
- 1 tsp salt
- 1 1/2 tbsp extra virgin olive oil
- water for boiling the potatoes
- cilantro and parmesan cheese for garnishing
Instructions
- Wash the baby potatoes well.
- Boil the baby potatoes in a large pot with water and 1 tsp salt for 15 to 20 minutes until soft.
- In a blender, combine cashew nuts, soy sauce, honey, lemon juice, gochujang paste, salt, and 2 to 3 tablespoons of water. Blend until smooth and set aside in the fridge.
- Drain the potatoes and let them rest in a colander for about 15 minutes.
- Mix butter, parmesan cheese, garlic, and salt in a bowl and set aside.
- Preheat your oven to 400°F. Drizzle olive oil over the rested potatoes.
- Place potatoes on a baking tray lined with parchment paper and press down to about a quarter of an inch thick. Brush with the butter and parmesan mixture.
- Bake in the preheated oven for 45 to 55 minutes or until golden brown and crispy, rotating the pan halfway through.
- Sprinkle fresh cilantro and extra parmesan cheese on top before serving with the creamy gochujang sauce.
Notes
- Ensure potatoes are fully fork tender before pressing.
- Rotate the baking tray for even cooking.
- Adjust gochujang based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Garlic Parmesan Smashed Potatoes, Gochujang Sauce, Potato Recipe