Smashed Sesame Roasties with Gochujang Mayo
Method
Preheat the oven to 220C/200Cfan
Place the roast potatoes on a large baking tray and drizzle with the oils. Toss to coat. Use a potato masher or the bottom of a saucepan/mug to gently squash down. If the potatoes aren’t already seasoned, lightly season with salt and pepper. Roast for 20-25 minutes or until the edges are crispy, turning hallway.
Meanwhile mix together the mayonnaise, gochujang and lime juice. Season to taste with a little salt.
Put the potatoes in a serving bowl and scatter with the remaining sesame seeds, spring onions and chilli rings. Drizzle over the gochujang mayo or serve on the side for dipping.
*alternatively place the oiled smashed potatoes in a single layer in your air fryer and cook for 15-20 minutes at 200C*
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Ingredients
- 600g leftover roast potatoes
- 1-2 tbsp vegetable oil
- ½ tsp sesame oil
- sea salt & freshly ground pepper
- 2 tsp sesame seeds (mix of black and white is nice)
- 4-5 tbsp (kewpie) mayonnaise
- 3 tsp gochujang (according to taste)
- juice of ½ lime
- spring onions, sliced
- red chilli, deseeded and sliced