Fluffy baby potatoes with slightly crispy edges are roasted in a sweet and savory soy sesame glaze, then topped with green onions and sesame seeds. This easy Asian sesame smashed potatoes recipe requires no peeling and makes a flavorful side dish for lunch or dinner.
Jump to:
Asian sesame smashed potatoes are an Asian-inspired side dish made with boiled baby potatoes that are smashed and roasted in a sweet and savory soy sesame glaze.
As a potato lover, I enjoy developing different recipes with these versatile vegetables because they absorb flavors so well. I especially love using baby potatoes because there's no peeling required, making the prep easier and faster.
I brush the potatoes with the soy sesame glaze twice during roasting to give them a more flavorful coating while the edges become slightly crispy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Baby Potatoes: Choose fresh yellow, red, or multicolored baby potatoes without green spots or sprouts. Their thin skins don't require peeling, and their small size makes them easy to smash without falling apart. Avoid large potatoes, which won't smash as neatly.
- Regular Soy Sauce: Gives the potatoes their savory, salty flavor and balances the sweetness of the glaze. Light or low-sodium soy sauce also works. For a gluten-free option, use tamari or gluten-free soy sauce.
- Maple Syrup: Adds sweetness to balance the soy sauce and helps the glaze caramelize during roasting. Honey also works.
- Toasted Sesame Oil: Gives the glaze its rich, nutty sesame flavor. If you have a sesame allergy, substitute with peanut oil, although the flavor will be different.
- Green Onions: Add a mild onion flavor to the potatoes as they roast in the sweet and savory glaze.
- Toasted Sesame Seeds: Add a nutty finish to the roasted potatoes. If unavailable, use black sesame seeds or toast raw sesame seeds in a dry pan over medium heat until golden.
Expert Tips
- Use similar-sized baby potatoes so they boil evenly and become fork-tender at the same time.
- Don't overboil the potatoes or they may fall apart when smashed.
- Use a large baking sheet to avoid overcrowding, allowing moisture to evaporate so the potato edges become slightly crispy.
- Smash the potatoes thinner for crispier edges, but avoid pressing too hard or they may break apart.
- Watch the glaze while roasting because the maple syrup can brown quickly and potentially burn.
Instructions
Below are step-by-step instructions on how to make Asian Sesame Smashed Potatoes:
- Preheat the oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Make the glaze: In a small bowl, mix the regular soy sauce, maple syrup, and toasted sesame oil until combined. Set aside.
- Wash the potatoes: Wash and scrub the baby potatoes under cold running water to remove any dirt.
- Boil the potatoes: Bring a large pot of water to a boil over high heat. Add the potatoes and boil for 10-15 minutes until fork-tender. Drain well in a colander and let them steam-dry for 5 minutes to release excess moisture and cool slightly. Be careful, as the potatoes will still be hot.
- Smash the potatoes: Arrange the potatoes in a single layer on the lined baking sheet, leaving some space between them. Gently flatten each potato with a potato masher or the bottom of a cup to about 1⁄2-inch thick, keeping them intact.
- Glaze the potatoes: Brush each potato with about half the soy sesame glaze. Sprinkle half of the green onions evenly over the potatoes.
- Roast and baste: Bake on the middle rack for 10 minutes. Remove the baking sheet from the oven and brush the potatoes with the remaining glaze.
- Finish roasting: Return the potatoes to the oven and bake for another 10 minutes until the edges are lightly browned and slightly crispy. Sprinkle with toasted sesame seeds and garnish with the remaining green onions. Serve hot.
Storage & Reheating
- Refrigerator: Store leftover smashed potatoes in an airtight container in the fridge for up to 4 days.
- Freezer: I don't recommend freezing these potatoes because they can become mushy after thawing.
- Reheating: Reheat in the air fryer or oven at 350°F for 7-10 minutes, checking until heated through. Alternatively, microwave for 2-3 minutes, but the potatoes won't be as crispy.
Pairing Suggestions
Serve Asian sesame smashed potatoes with:
- Soy Sauce Chicken: Savory chicken complements the sweet sesame glaze.
- Chinese Garlic Green Beans: Adds a crisp, fresh contrast.
- Egg Drop Soup: A light, comforting starter.
FAQ
Yes! Preheat the air fryer to 400°F (204°C) and lightly grease the basket. Arrange the smashed potatoes in a single layer, leaving space between each piece and working in batches if needed. Generously brush with the glaze and sprinkle with half the green onions. Air fry for 10-12 minutes without flipping. Check the potatoes toward the end of cooking to prevent the glaze from burning. Once the edges are lightly browned and slightly crispy, finish with toasted sesame seeds and the remaining green onions before serving.
📖 Recipe
Easy Asian Sesame Smashed Potatoes
Ingredients
- 1.5 lb baby potatoes
- ¼ cup regular soy sauce or light soy sauce
- ¼ cup maple syrup
- 1 tablespoon sesame oil toasted kind
- 2 green onion finely chopped, divided
- 1 teaspoon sesame seeds toasted kind
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, mix the regular soy sauce, maple syrup, and toasted sesame oil until combined. Set aside.
- Wash and scrub the baby potatoes under cold running water to remove any dirt.
- Bring a large pot of water to a boil over high heat. Add the potatoes and boil for 10-15 minutes until fork-tender. Drain well in a colander and let them steam-dry for 5 minutes to release excess moisture and cool slightly. Be careful, as the potatoes will still be hot.
- Arrange the potatoes in a single layer on the lined baking sheet, leaving some space between them. Gently flatten each potato with a potato masher or the bottom of a cup to about 1⁄2-inch thick, keeping them intact.
- Brush each potato with about half the soy sesame glaze. Sprinkle half of the green onions evenly over the potatoes.
- Bake on the middle rack for 10 minutes. Remove the baking sheet from the oven and brush the potatoes with the remaining glaze.
- Return the potatoes to the oven and bake for another 10 minutes until the edges are lightly browned and slightly crispy. Sprinkle with toasted sesame seeds and garnish with the remaining green onions. Serve 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!