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Crispy & Spicy Smashed Potato Salad Recipe

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A plate of veggie fritters with fresh coriander and sesame seeds, lemon, herbs, and small bowls—brilliant with crispy potato salad.
A plate of veggie fritters topped with sesame seeds and fresh coriander, on a speckled dish, with spicy potato salad on the side.

These crispy smashed potatoes bring big Korean-inspired flavour to the table, coated in a rich, tangy gochujang sauce that’s equal parts creamy and spicy. Tossed with fresh herbs and crunchy toppings, it’s a punchy crowd-pleasing side that may very well steal the spotlight!

You will need

Serves 4-6

  • 10 baby potatoes
  • 2 tablespoons olive oil
  • Pinch of salt and pepper

Gochujang sauce:

  • 1 1/4 cup cashews, soaked in hot water for 10 minutes and drained
  • 1/2 cup soy milk
  • 1/2 lemon, juice only
  • 1 clove garlic
  • 1 teaspoon ginger paste
  • 2 tablespoons tamari
  • 2 tablespoons gochujang paste
  • 1 tablespoon rice malt syrup
  • 1/2 tablespoon sesame seeds or tahini
  • Pinch of pepper

To serve:

  • 1/2 cucumber, diced
  • 1 spring onion, chopped
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon crispy shallots
  • 1 tablespoon sesame seeds
  • 1 tablespoon chilli flakes or chilli oil (optional)

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Directions

10 mins to prep

60 mins to cook

  1. Step 1

    Preheat the oven to 200°C and line two baking trays.

  2. Step 2

    Bring a pot of salted water to a boil. Add the potatoes and boil for 20 minutes or until soft. Drain and set aside for 5 minutes.

  3. Step 3

    Place the potatoes on the trays, ensuring none are touching, and use the base of a glass to gently press each potato until flattened but still in one piece. Drizzle generously with olive oil and season well with salt and pepper.

  4. Step 4

    Bake in the oven for 45 to 50 minutes, or until golden and crispy. Do not turn over.

  5. Step 5

    Meanwhile, add all the ingredients for the gochujang sauce into a high-speed blender and blend until smooth.

  6. Step 6

    To a large bowl, pour in the sauce. Add the crispy potatoes, diced cucumber, spring onion and coriander. Mix until well combined.

  7. Step 7

    Serve and garnish with crispy shallots, sesame seeds, and chilli flakes or chilli oil, if using. Enjoy immediately while the potatoes are still crispy!

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Recipe: Chloe Wheatland

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