These smashed potatoes with kimchi mayo are the perfect side dish for dinner or a snack to share on a relaxed weekend with friends. They’re crispy on the outside, creamy on the inside, and that kimchi mayo makes them completely addictive. Easy to make and fun to eat.
Why are they called smashed potatoes?
They get their name from the technique: you literally smash them flat after baking. This gives them a rustic shape with tons of crispy edges and a soft, creamy center. It’s simple, satisfying, and way better than regular baked potatoes.
What kind of potato is the best? Look for small potatoes that turn soft and creamy when cooked. I like fingerling potatoes, baby Yukon Golds, or Creole potatoes. The smaller the better. They cook faster and get crispier edges.
4 steps to make smashed potatoes
- First, choose small potatoes, wash them well, and dry them. Place on a baking sheet.
- Second, toss with oil and salt, then bake until soft when pierced with a fork.
- Third, take them out of the oven and smash each one flat with a spatula, the bottom of a glass, or your hand.
- Fourth, return them to the oven and bake again until the edges are golden and crispy.
How to make the kimchi mayo
This kimchi mayo is super easy and tastes incredible. Just put everything in a blender or food processor, pulse, and done:
- Mayonnaise (I use homemade aquafaba mayo)
- Toasted sesame oil
- Soy sauce
- Lime juice
- Kimchi
What is kimchi?
Kimchi is a traditional Korean dish of seasoned and fermented vegetables. Traditional kimchi is made with Napa cabbage, garlic, ginger, and chili peppers. In Korea, it’s used as a side dish or as a finishing condiment.
🔥 IMPORTANT NOTE Not all kimchi is vegan. There are several types depending on the region. Read the labels carefully. Some brands use fish paste, anchovy, or shrimp powder.
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 on the outside, but don’t worry, inside they’re still creamy.
Once they look like that, they’re ready for you to finish with the kimchi mayo and toppings. I finish them with thinly sliced scallions, sesame seeds, chopped cilantro, jalapeño slices, and a squeeze of lime.
What to serve with smashed potatoes
These potatoes work as a snack, appetizer, or side dish. Some of my favorite pairings:
✨ GIVE IT A TWIST • If you like it spicy, skip the jalapeño slices and add lots of finely chopped serrano pepper instead. • Top with extra chopped kimchi or gochujang sauce for more heat. • Don't feel like potatoes? Serve your brown rice the same way, topped with kimchi mayo, scallions, cilantro, and jalapeños.
Smashed Potatoes with Kimchi Mayo
Equipment
- Food processor or blender
Ingredients
Potatoes:
- 1 lb fingerling potatoes or any small waxy potato
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
Kimchi Mayo:
- 1/2 cup mayonnaise vegan or regular
- 1/4 cup kimchi plus more if you like it strong
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- Pinch of salt
To finish:
- Chopped cilantro
- Sliced scallions
- Lime juice
- Jalapeño slices
- Sesame seeds
Instructions
- Preheat the oven to 350°F (180°C). Place potatoes on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to coat evenly. Bake for 15 to 20 minutes until tender when pierced with a fork.
- While the potatoes bake, make the kimchi mayo. Add kimchi, mayonnaise, sesame oil, soy sauce, lime juice, and a pinch of salt to a food processor. Blend until creamy and smooth.
- Chop the cilantro, scallions, and jalapeño. Set aside.
- Remove potatoes from the oven. Using a flat spatula, the bottom of a glass, or your hand with a kitchen towel, press each potato until flattened but still in one piece.
- Return the smashed potatoes to the oven and bake for 10 to 12 more minutes until the edges are golden and crispy.
- Drizzle kimchi mayo generously over the hot potatoes. Top with scallions, cilantro, jalapeño slices, sesame seeds, and a squeeze of lime.
Notes
- Best potatoes: Fingerling, baby Yukon Gold, or any small creamy potato work great. The smaller the better.
- Air fryer option: After smashing, air fry at 400°F for 12 to 15 minutes until crispy.
- Not all kimchi is vegan. Check labels for fish sauce, anchovy paste, or shrimp powder if that matters to you.
- Make ahead: The kimchi mayo keeps in the fridge for up to 5 days. The potatoes are best fresh from the oven.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.