TasteToronto | Smashed Potatoes With Miso Garlic Mayo

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Smashed Potatoes With Miso Garlic Mayo

Easy

Smashed Potatoes With Miso Garlic Mayo

Maddy Goldberg

Maddy Goldberg

Smashed Potatoes With Miso Garlic Mayo

Yields:

4 Servings

Prep Time:

0 hours 15 mins

Cook Time:

1 hours 0 mins

Method

Smashed Potatoes 3 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Starting in cold water, bring potatoes to a boil in a large pot of salted water for 10-15 minutes or until potatoes are tender enough for a fork to poke through them. Strain. 

  • Step 3

    Line baking sheet with parchment paper and place strained potatoes on sheet. Using a fork, lightly press down on potatoes to squish each potato without fully smashing it (the main goal is to break the skin so it can crisp up when it roasts). Drizzle potatoes generously with olive oil and sprinkle with salt. Bake for 40-50 minutes or until potatoes are crispy and golden brown. Garnish with chopped chives. 

Miso Garlic Mayo 4 Steps

  • Step 1

    Place 2-3 cloves of garlic in tin foil and drizzle with olive oil.

  • Step 2

    Close foil so garlic is sealed inside and bake for 15 minutes in oven (should already be set to 425 degrees Fahrenheit for potatoes).

  • Step 3

    Remove from foil and smash with a fork. Set aside.  

  • Step 4

    Mix miso and water to form a smooth paste. Add the mayo, lime juice and smashed garlic. Whisk until smooth. Keep in fridge until ready to eat. 

Tags:

Toronto Recipes

Cooking At Home

Smashed Potatoes With Miso Garlic Mayo

Easy

Smashed Potatoes With Miso Garlic Mayo

Maddy Goldberg

Maddy Goldberg

Smashed Potatoes With Miso Garlic Mayo

Yields:

4 Servings

Prep Time:

0 hours 15 mins

Cook Time:

1 hours 0 mins

Ingredients

Smashed Potatoes

  • 1.5 lb bag of baby potatoes (any kind is ok but need to be small potatoes)

  • Olive oil

  • Salt

  • Chives, finely chopped (optional)

Miso Garlic Mayo

  • 1/2 tbsp miso

  • 1/2 tbsp water

  • 6 tbsp mayo

  • 1/4 tbsp lime juice

  • 2-3 garlic cloves, roasted and smashed

Send list of ingredients to myself

Method

Smashed Potatoes 3 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Starting in cold water, bring potatoes to a boil in a large pot of salted water for 10-15 minutes or until potatoes are tender enough for a fork to poke through them. Strain. 

  • Step 3

    Line baking sheet with parchment paper and place strained potatoes on sheet. Using a fork, lightly press down on potatoes to squish each potato without fully smashing it (the main goal is to break the skin so it can crisp up when it roasts). Drizzle potatoes generously with olive oil and sprinkle with salt. Bake for 40-50 minutes or until potatoes are crispy and golden brown. Garnish with chopped chives. 

Miso Garlic Mayo 4 Steps

  • Step 1

    Place 2-3 cloves of garlic in tin foil and drizzle with olive oil.

  • Step 2

    Close foil so garlic is sealed inside and bake for 15 minutes in oven (should already be set to 425 degrees Fahrenheit for potatoes).

  • Step 3

    Remove from foil and smash with a fork. Set aside.  

  • Step 4

    Mix miso and water to form a smooth paste. Add the mayo, lime juice and smashed garlic. Whisk until smooth. Keep in fridge until ready to eat. 

Tags:

Toronto Recipes

Cooking At Home

Smashed Potatoes With Miso Garlic Mayo