Easy Asian Sesame Smashed Potatoes

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.

5 from 11 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Side Dish

Cuisine Asian

Servings

Calories per serving 231 kcal

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.

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