Crispy smashed mini potatoes with spicy mayonnaise
Yeung Man Cooking · ♥ 2.8K likes · 54.5K views · 23 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
Put the mini potatoes in a stock pot, fill with enough water to cover, cover the pot and bring to a boil.
Let the potatoes sit in the pot a few minutes to drive off moisture, then transfer to a baking tray.
Drizzle the chili oil over the potatoes and spread it out evenly so they crisp.
- ¼ cup plant-based mayo
- 1 tbsp sriracha
- ½ tsp toasted sesame oil
Mix the plant-based mayo, sriracha, chili oil and toasted sesame oil to a thick spicy mayonnaise.
- 1 stick green onion
- 2 tsp white sesame seeds
- chili threads
Sprinkle over the finely chopped green onion and the white sesame seeds and top with chili threads.