Asian Sesame Smashed Potatoes

Baby potatoes roasted in a delicious sweet soy sesame glaze with aromatic green onions and sesame seeds. These easy Asian sesame smashed potatoes are made with simple ingredients. A great side dish for all the potato-lovers!

These Asian-style smashed potatoes are made of parboiled baby potatoes and baked with soy sauce, maple syrup, sesame oil and garnished with sesame seeds and green onions.

The inside of the potatoes are soft and fluffy, while the exterior is slightly crispy with that sweet nutty glaze! The glaze is perfectly balanced in sweetness and it compliments potatoes so well.

These potatoes pair best with a protein of your choice and vegetables that you enjoy! The best part about this potato recipe is it's made with minimal ingredients and the results are super tasty.

You can even substitute the baby potatoes with regular potatoes that have been quartered, but I love using the baby ones because you don't have to peel them!

Being a true potato lover, I love developing different recipes with these root vegetables. They're such a versatile carbohydrate that can absorb flavor so well!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Baby Potatoes: feel free to use the single-colored or colored kind! Or substitute with yellow russet or Idaho potatoes and slice them into quarters.
• Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Maple Syrup: or substitute with honey.
• Sesame Oil: if you're allergic to sesame, substitute with a neutral tasting oil like vegetable oil, canola oil, avocado oil or one with a high smoke point. Avoid using olive oil.
• Green Onion
• Sesame Seeds: if you're allergic to sesame, please omit.

Instructions

Below are step-by-step instructions on how to make Asian Sesame Smashed Potatoes:

1. Preheat oven to 425 degrees F.
2. In a small bowl, combine regular soy sauce, maple syrup, and sesame oil until the syrup has dissolved. Set aside.
3. Parboil the baby potatoes for 10-15 minute until fork tender. Strain the potatoes in a colander.
4. Transfer the potatoes onto a lined baking sheet into a single layer. Gently flatten potatoes with a potato masher or the back of a cup.
5. Using a cooking brush, baste each baby potato with the soy sauce glaze. Sprinkle green onions on top.
6. Bake for 10 minutes on the middle rack. Remove the pan from the oven and baste again.
7. Bake for another 10 minutes. Remove from the oven and garnish with sesame seeds. Enjoy hot!

Storage

• Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat in the oven at 350 degrees F for 7-10 minutes until hot.
• Freezer-friendly? I don't recommend freezing these Asian smashed potatoes because it'll make them mushy.

Pairing Suggestions

These Asian Sesame Smashed Potatoes serve well with:

• starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
• white or brown rice, cauliflower rice, or fried rice
• chow mein, or lo mein
• cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
• protein dishes like Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, or Chinese Roasted Pork Belly.

Other recipes you may like

• Korokke Japanese Potato Croquettes
• Korean Potatoes (Gamja Jorim)
• Chinese Spicy Sour Potatoes
• Korean Potato Salad