Asian Rustic Smashed Potatoes Recipes

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

Steps:

• Place potatoes in a large saucepan with salt and enough water to barely cover.
• Bring to a boil; reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
• Drain and return to pan.
• Meanwhile, in a small saucepan, heat milk until warm.
• Add wasabi paste, chili garlic sauce, and pepper; whisk to evenly blend.
• Add milk mixture to potatoes.
• Using a potato masher, mash until potatoes absorb liquid; potatoes should remain lumpy.
• Add butter and sesame oil; stir until butter melts.
• Garnish with green onions and serve.