When I think of potatoes, I don’t typically think of Asian cuisine. However, when I made Chinese Pot Roast the other night, the only side I had readily available was potatoes. I decided that I would work with what I had and with a few additional ingredients, managed to make a delicious smashed potato with Asian-influenced flavors. Read on for some common questions and directions on how to make Asian Smashed Potatoes!
What kind of potatoes are good for smashed potatoes?
I like using baby potatoes. Yellow potatoes are great too because they give you a creamy center. If you use bigger potatoes, the cooking time will be different than the instructions that I give. The measurements for ingredients will stay the same though if you use about 3 pounds of potatoes.
Can you make smashed potatoes ahead of time?
If you would like to make these ahead of time, I would recommend boiling or baking the potatoes. The baby potatoes that I used were cooked in the oven at 400 degrees for 25 minutes. They can also be boiled in heavily salted water until fork tender. When done, you could then store them in the fridge until you are ready to smash them. If the potatoes are cold though when they go into the oven, you will not end up saving much time as potatoes take a long time to reheat.
I wouldn’t do the whole process ahead of time or you will not get the crispy aspect of the potatoes. These taste great reheated but the crispy element is gone after it gets cold and then reheated.
What makes these Asian smashed potatoes?
Instead of lard or vegetable oil, I use sesame oil to crisp these potatoes. Garlic powder and ginger add to the Asian flavor profile as well. You can add a bit of chili sauce or red pepper flakes to the top of the potatoes if you would like to add some heat to the dish.
What can I use instead of sesame oil?
Options for use in place of sesame oil include neutral oils or grapeseed oil. Sesame oil has a flavor that is easily identified as belonging to Asian meals, which is why I like using it for this dish.
How can I learn what seasonings are best for different types of food?
I love making food from different cultures and experimenting with my own recipes. Learning how to do this takes time. The thing that gave me the best jumpstart in this though was reading through the book Salt, Fat, Acid, Heat. It has changed the way I cook for the better. I cannot recommend it highly enough!
How to make Asian Smashed Potatoes
Ingredients
- 3 lb of baby potatoes
- 3 tbsps sesame oil (divided)
- 2 tablespoons salt (divided)
- 1 tbsp garlic powder
- ½ tbsp ground ginger
First line a tray with tinfoil and preheat the oven to 400 degrees. Wash and thoroughly dry the potatoes.
Place the potatoes on the tinfoil-lined tray. Make sure that there is space on the tray. I definitely overcrowded mine this time. Next time I will do about a pound and a half of potatoes per tray.
Next, drizzle 2 tablespoons of sesame oil, 1 tablespoon of salt, 1 tablespoon of garlic powder, and ½ tablespoon of ground ginger onto the tray. Stir the potatoes so that everything is evenly coated. I shook the tray back and forth several times and that was an effective method!
Bake the tray of potatoes in the oven at 400 degrees for 25 minutes, or until the potatoes are fork-tender.
After the potatoes are fork-tender, take the tray out of the oven. Carefully, with a potato masher or the bottom of a pot, smash the potatoes down. This is why you want to make sure to have plenty of room on the tray. You want the potatoes smashed to about a ¼-½ inch thickness. If they are too close together, they will not get crisp.
Then, drizzle or brush the remaining tablespoon of sesame oil over the smashed potatoes. Top with the remaining tablespoon of salt. Place the tray back in the oven for about 10 minutes or until the potatoes are getting lightly golden brown on the bottom.
Serve hot and enjoy!
What are your go-to side dishes? Do you have any Asian food in your meal rotation? Let us know in the comments below!
Asian Smashed Potatoes
Ingredients
- 3 lb of baby potatoes
- 3 tbsp sesame oil divided
- 2 tbsp salt divided
- 1 tbsp garlic powder
- ½ tbsp ground ginger
Instructions
- First line a tray with tinfoil and preheat the oven to 400 degrees.
- Wash and thoroughly dry the potatoes.
- Place the potatoes on the tinfoil lined tray making sure to not overcrowd the tray. You will probably need two trays.
- Drizzle 2 tablespoons of sesame oil, 1 tablespoons of salt, 1 tablespoon of garlic powder and ½ tablespoon of ground ginger onto the tray.
- Stir the potatoes so that everything is evenly coated.
- Bake the tray of potatoes in the oven at 400 degrees for 25 minutes, or until the potatoes are fork tender.
- After the potatoes are fork tender, take the tray out of the oven.
- Carefully, with a potato masher or the bottom of a pot, smash the potatoes down. You want the potatoes smashed to about a ¼-½ inch thickness.
- Then, drizzle or brush the remaining tablespoon of sesame oil over the smashed potatoes.
- Top with the remaining tablespoon of salt.
- Place the tray back in the oven for about 10 minutes or until the potatoes are getting lightly golden brown on the bottom.
- Serve and enjoy!
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