Garlic Parmesan Smashed Potatoes with Creamy Gochujang Sauce Recipe
Discover the ultimate comfort side dish with Garlic Parmesan Smashed Potatoes paired with a creamy and slightly spicy Gochujang dipping sauce. These potatoes boast a crispy golden exterior with a soft, fluffy inside, enhanced by the rich flavors of garlic butter and Parmesan. The vibrant Korean-inspired gochujang sauce adds a unique, creamy heat that perfectly complements the potatoes, making this recipe a delicious fusion treat perfect for any meal or gathering.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For Garlic Butter Spread
- 2 tablespoons melted butter
- ¼ teaspoon salt
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon grated garlic
For Gochujang Sauce
- ⅓ cup raw cashew nuts
- ⅛ teaspoon salt
- 1 tablespoon gochujang paste
- 1 teaspoon honey
- 1 ½ tablespoons lemon juice
- ½ tablespoon soy sauce
- 2 to 3 tablespoons water (as needed for blending)
Other Ingredients
- 1 lb baby potatoes (approximately 12, red and gold mix)
- 1 teaspoon salt (for boiling)
- 1 ½ tablespoons extra virgin olive oil
- Water for boiling
- Cilantro and additional Parmesan cheese for garnishing
Instructions
- Prep the Potatoes: Wash the baby potatoes thoroughly under cold water to remove any dirt or impurities.
- Boil the Potatoes: In a large pot, bring water to a boil and add 1 teaspoon salt along with the potatoes. Boil for 15 to 20 minutes or until the potatoes are tender and easily pierced with a fork.
- Prepare the Gochujang Sauce: While potatoes are boiling, in a blender combine raw cashew nuts, soy sauce, honey, lemon juice, gochujang paste, salt, and 2 to 3 tablespoons water. Blend until smooth and creamy. Transfer to a bowl, garnish with sesame seeds, and refrigerate until serving.
- Drain and Dry Potatoes: Once tender, drain the potatoes and let them sit in a colander for about 15 minutes to dry completely, which ensures crispiness later.
- Make Garlic Butter Spread: In a small bowl, mix together melted butter, grated Parmesan cheese, grated garlic, and salt. Set aside.
- Preheat Oven: Heat the oven to 400°F (200°C) to get it ready for roasting.
- Coat Potatoes with Oil: Place the dried potatoes in a large bowl, drizzle with extra virgin olive oil, and toss gently to coat evenly.
- Smash the Potatoes: Arrange the potatoes on a baking tray lined with parchment paper, spacing them apart. Use the bottom of a glass or measuring cup to gently press each potato down to about a quarter-inch thickness.
- Brush with Garlic Butter: Generously brush each smashed potato with the prepared garlic butter and Parmesan mixture.
- Roast the Potatoes: Bake in the preheated oven for 45 to 55 minutes until golden brown and crispy around the edges, rotating the pan halfway through for even cooking.
- Garnish and Serve: Remove from oven and sprinkle fresh cilantro and additional grated Parmesan on top. Serve warm alongside the creamy gochujang sauce for dipping.
Notes
- Let Them Dry: Allow boiled potatoes to dry thoroughly before roasting to achieve maximum crispiness.
- Use Butter and Oil: Combining butter and olive oil gives great flavor and keeps potatoes from burning while browning evenly.
- Vegan Options: Substitute dairy-free cheese and butter to make this recipe vegan or lactose-intolerant friendly.
- Spread Them Out: Arrange potatoes evenly spaced on the baking sheet without touching for crispy edges.
- Don’t Skip the Oil: Sufficient olive oil is essential to prevent sticking and enhance crispiness.
- Mix Up the Flavors: Try fresh herbs like rosemary, thyme, or parsley, or add spices such as paprika or Italian seasoning for variety.
- Try Different Cheeses: Experiment with gruyere, gouda, or cheddar instead of Parmesan for unique flavor profiles.
- Dips and Toppings: These potatoes pair well with ranch, ketchup, chipotle sauce, or can be topped like baked potatoes with sour cream and chives.
