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!
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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.
Expert Tips
- Use fresh potatoes! Avoid using any potatoes that are greening or sprouting as they can contain a toxin called solanine.
- Wash and scrub the baby potatoes to remove any dirt, if they don't come pre-washed.
- Make sure the potatoes are boiled until fork tender so when they crisp up in the oven, the interior is fluffy soft.
- Line the baking sheet with parchment paper or a baking liner so the potatoes won't stick to it.
- Don't forget to base the potatoes with the glaze for extra flavor!
Instructions
Below are step-by-step instructions on how to make Asian Sesame Smashed Potatoes:
- Preheat oven to 425 degrees F.
- In a small bowl, combine regular soy sauce, maple syrup, and sesame oil until the syrup has dissolved. Set aside.
- Parboil the baby potatoes for 10-15 minute until fork tender. Strain the potatoes in a colander.
- 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.
- Using a cooking brush, baste each baby potato with the soy sauce glaze. Sprinkle green onions on top.
- Bake for 10 minutes on the middle rack. Remove the pan from the oven and baste again.
- 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.
FAQ
Asian sesame smashed potatoes can be made up to 4 days in advance and 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.
The baby potatoes can be air fried at 400°F/204°C for 10-13 minutes, flipping them over halfway and basting at the start and the halfway point. I recommend lightly spraying the air fryer basket before placing the smashed potatoes into the air fryer basket first so they don't stick.
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📖 Recipe
Easy & Simple Asian Sesame Smashed Potatoes
Ingredients
- 1.5 lb baby potatoes
- ¼ cup regular soy sauce
- ¼ cup maple syrup or honey
- 1 tablespoon sesame oil
- 1 green onion finely chopped
- 1 teaspoon sesame seeds garnish
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, combine regular soy sauce, maple syrup, and sesame oil until the syrup has dissolved. Set aside.
- Parboil the baby potatoes for 10-15 minute until fork tender. Strain the potatoes in a colander.
- 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.
- Using a cooking brush, baste each baby potato with the soy sauce glaze. Sprinkle green onions on top.
- Bake for 10 minutes on the middle rack. Remove the pan from the oven and baste again.
- Bake for another 10 minutes. Remove from the oven and garnish with sesame seeds. Enjoy hot!
Cenobia
I am not a fan of maple syrup, what can I substitute the syrup for?
Christie Lai
Honey or any liquid sweetener that you enjoy could work!
Hannah
Made these on a whim, along with similarly themed chicken and broccolini. It was late in the day on a Sunday, but we had the ingredients on hand. We loved the smashed potatoes and will make again. Thanks for the idea!
christieathome
Thanks so much for making my recipe Hannah! I'm so happy you enjoyed these potatoes with an Asian twist! Have a great day 🙂
Heidi | The Frugal Girls
The maple syrup you added really does take these little potatoes to the next level. YUM!
Sherri
Loving this flavor combo with the potatoes! You know how much I love my potatoes lol. Delicious and easy to make!
Rosemary Squires
Okay I tried making smashed potatoes once and they turned into crushed potato crumbles. LOL! I will have to give them another try and use your recipe!
Molly
These potatoes were so tasty and crispy! I love the asian flavour to them and it was super easy to make.
Tasia ~ two sugar bugs
Yum!! I love how you added an Asian flair to smashed potatoes!! Can't wait to try it!
Katerina
Ohhh, I adore the idea of these smashed potatoes! The added flavours would make them delicious and the texture looks fluffy on the inside and crispy on the outside - just perfect! And thank you for sharing all the interesting info on potatoes - so good to know!
Josiah - DIY Thrill
These smashed potatoes look delicious!