Smashed potatoes with kimchi-mayo

These smashed potatoes with kimchi mayo are so easy to prepare and are packed with so much flavor you are going to make them on repeat each week.

These smashed potatoes with kimchi-mayo are perfect as a side dish for dinner or as an appetizer during the weekend with friends. This vegan potato dish is easy to make and fun to eat.

WHY are they called smashed POTATOES?

Smashed potatoes got their name from the process of crushing the potatoes with a masher or fork, resulting in a slightly uneven and rustic texture. It’s a simple yet satisfying way to prepare potatoes, and the end result is always delicious!

fingerlings on a baking sheet
What kind of potato is the best?

Look for small potatoes and that when they are cooked they are soft and even creamy.

I like fingerling potatoes, Galena potatoes or Creole potatoes.
Look for small chips, the smallest you can find.
rubbing oil to fingerling potaotes


  • First, You need to choose small potatoes, wash them thoroughly, and then dry them. After that, place them on a baking sheet.
  • Second, put it in the oven with a bit of oil and salt. Leave until done, until soft on the inside when pinched with a cake tester or fork.
  • Third. Take them out of the oven and smash them with a wooden or stainless-steel turner or with the bottom part of a glass.
  • Fourth. Put them back in the oven to brown until the potatoes skins are golden and crispy.

smashed potaotes on baking sheet


This recipe for kimchi mashed potatoes is super easy, and it is so good. To make it, you just put all the ingredients in the blender or the food processor. Pulse and done.

  • Mayonnaise, I use homemade mayonnaise from aquafaba.
  • Roasted sesame oil
  • Soy sauce
  • Lemon juice
  • Kimchi
ingredients for vegan kimchi mayo in food processor


Kimchi is a traditional Korean dish of seasoned and fermented vegetables. Traditional kimchi is made with Napa cabbage, garlic, ginger, and other spices including chili peppers. In Korea, this dish is used as a side dish or to finish dishes.


Not all kimchis are vegan, there are several types depending on the region they are from.

It is important that you read the labels of the jars you buy.
There are different types of kimichi and some have fish or anchovies paste or shrimp powder.
finishing smashed potatoes with kimchi mayo

How do you know when the potatoes are done?

When you take the smashed potatoes out of the oven the second time, they should be golden brown on the edges. They look a bit dry, but do not worry, it’s only on the outside.

When you see them like this, they are ready for you to finish with the kimchi mayo and other ingredients. I finish them with thinly sliced scallions, sesame seeds, chopped cilantro, jalapeño slices, and a squeeze of lime juice.

Smashed potatoes with kimchi mayo, sliced scallions, jalapeño and cilantro.

These potatoes can be served as a snack, appetizer, or as a side dish. Serve them with:


• If you like spicy food, instead of adding slices of jalapeño, add a lot finely chopped serrano peppers.

• Top it with more chopped kimchi or Go-Chu-Jang sauce.

•If you don't like potatoes you could serve your brown rice the same way. Topped with the kimchi mayo and finished with scallions, cilantro and jalapeños.

Other recipes that you may like:

Smashed potatoes with kimchi mayo

Alejandra Graf
These smashed potatoes with kimchi mayo are so easy to prepare and are packed with so much flavor you are going to make them on repeat each week.
5 de 1 voto
Prep Time 10 minutes
Cook Time 20 minutes
Second bake 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine vegan asian food
Servings 6 people
Calories 242 kcal



  • 1 lb fingerling potatoes
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt or sea salt

Kimchi Mayo

  • 1/2 cup vegan mayonnaise homemade or store-bought
  • 1/4 cup kimchi add more if you like
  • 1 tablespoon lime juice
  • 1 tablespoon tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • pinch of salt

To finish

  • chopped cilantro
  • sliced scallions
  • lime juice
  • jalapeno slices


  • Preheat the oven to 350ºF. Put the potatoes on a baking sheet, add the oil and salt. Use your hands to cover them well.
    Bake for 15-20 minutes or when the chops are soft.
  • While the potatoes are in the oven, make the kimchi mayo.
    Put the kimchi, mayonnaise, sesame oil, soy sauce, and lemon juice in the bowl of a food processor along with the pinch of salt.
    Turn on and let it run until it has a creamy consistency.
  • Chop the cilantro, jalapeño and scallions. Set aside.
  • Check the potatoes and if they are already soft on the inside, remove from the oven. Being very careful not to burn yourself, crush the potatoes with a wooden turner, with the bottom of a glass or with your hands and a kitchen towel.
  • Put the potatoes in the oven again to brown for about 10 more minutes. When they are golden on the edges they are done.
  • Take the potatoes out of the oven and finish with the kimchi mayo, the chives, the cilantro, the jalapeño, the lemon juice.


I like to serve them on the baking sheet because the flavors of the kimchi mayo mix perfectly with the oil and the salt of the potatoes.
Save your leftover kimchi mayo in a tightly closed jar in the fridge.


Serving: 1servingCalories: 242kcalCarbohydrates: 15gProtein: 2gFat: 19gSaturated Fat: 5gSodium: 666mgPotassium: 325mgFiber: 2gSugar: 1gVitamin C: 16mgCalcium: 9mgIron: 1mg
Keyword Avocado kimchi toast, kimchi mayo, smashed potatoes, vegan kimchi toast


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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