Crispy chili oil smashed potatoes with spicy mayonnaise
Yeung Man Cooking · ♥ 6.5K likes · 119K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb mini potatoes
- water
Put one and a half pounds of mini potatoes in a stock pot and cover with water.
Cover, bring to a boil and boil until fork tender; drain and let sit in the pot a few minutes to steam off moisture; transfer to a baking tray.
Gently smash each potato with a cup, not so much that they fall apart.
- salt
- fresh cracked pepper
Season with salt and fresh cracked pepper; drizzle about four tablespoons of chili oil and spread it evenly so they crisp.
- ¼ cup plant-based mayo
- 1 tbsp straight Racha
- 1 tbsp chili oil
- ½ tsp toasted sesame oil
Spicy mayonnaise: mix a quarter cup plant-based mayo, a tablespoon of sriracha, a tablespoon of chili oil and half a teaspoon of toasted sesame oil until thick.
Spicy mayonnaise
- 1 stick green onion
- 2 tsp white sesame seeds
- chili threads
Sprinkle with one finely chopped green onion stalk, two teaspoons white sesame seeds and chili threads; serve with the spicy mayonnaise.