Smash Potatoes. you might get addicted
Smash Potatoes. you might get addicted! is a easy Korean recipe that serves 4. 310 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 37 min | Cook: 55 min | Total: 1 hr 47 min
Cost: $13.44 total, $3.36 per serving
Ingredients
- 2 lb Baby Potatoes (washed, trimmed, kept whole)
- 1 tsp Salt (for boiling water)
- 2 tbsp Olive Oil (drizzled on smashed potatoes before baking)
- 1 tbsp Gojujang (Korean Chili Paste) (store‑bought gochujang or gojujang)
- 1 tbsp Fresh Chives (finely chopped)
- 1 cup Low‑Fat Plain Yogurt (Greek yogurt works well)
- 1 tsp Lime Zest (zest of one lime)
- 2 tbsp Lime Juice (freshly squeezed)
- 1 tbsp Granulated Sugar (balances acidity)
- 0.5 tsp Black Pepper (optional, freshly ground)
Instructions
Wash and Trim Potatoes
Rinse the baby potatoes under cold water, trim any blemishes, and pat dry.
Time: PT10M
Boil Potatoes Until Fork‑Tender
Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil and cook 15‑20 minutes until a fork slides in easily but the potatoes hold their shape.
Time: PT20M
Temperature: 212°F
Drain and Cool Slightly
Drain the potatoes in a colander and let them sit for about 5 minutes to steam off excess moisture.
Time: PT5M
Prepare Gojujang Yogurt Sauce
In a small bowl whisk together the low‑fat yogurt, gojujang, chopped chives, lime zest, lime juice, and sugar until smooth.
Time: PT5M
Preheat Oven
Preheat the oven to 425°F while the potatoes are cooling.
Time: PT10M
Temperature: 425°F
Smash Potatoes on Baking Sheet
Line a baking sheet with parchment, arrange the boiled potatoes, and gently press each with a fork or masher until flattened but still intact. Drizzle with olive oil and season with black pepper.
Time: PT5M
Bake Until Golden Brown
Bake the smashed potatoes for 30‑40 minutes, flipping halfway, until the edges are crisp and golden.
Time: PT35M
Temperature: 425°F
Serve with Sauce
Transfer the hot potatoes to a serving platter, drizzle generously with the gojujang yogurt sauce, and garnish with extra chives if desired.
Time: PT2M
Nutrition Facts
- Calories
- 310
- Protein
- 20g
- Carbohydrates
- 80g
- Fat
- 8g
- Fiber
- 4g
Dietary info: Vegetarian, Gluten-Free, Low-Fat
Allergens: Dairy
Ingredient Substitutions
- Instead of Baby Potatoes: regular potatoes cut into quarters
- Instead of Olive Oil: vegetable oil
- Instead of Gojujang (Korean Chili Paste): sriracha mixed with miso
- Instead of Fresh Chives: green onions
- Instead of Low‑Fat Plain Yogurt: regular yogurt, sour cream
- Instead of Lime Zest: lemon zest
- Instead of Lime Juice: lemon juice
- Instead of Granulated Sugar: honey
Equipment Needed
- Large Pot
- Colander
- Baking Sheet
- Parchment Paper (optional)
- Fork or Potato Masher
- Mixing Bowl
- Small Bowl
- Oven
- Zester (optional)
- Knife
Critical Steps — Do Not Skip
- Boil potatoes until fork‑tender but not overcooked
- Smash potatoes evenly so they stay together during baking
- Bake until golden brown and crisp, flipping halfway
Chef Tips from the Video
- For extra flavor, toss the smashed potatoes with a pinch of smoked paprika before baking
- Use a heavy skillet or a small cast‑iron pan to press the potatoes for a more uniform smash
Troubleshooting
Potatoes are soggy after baking
Make sure the potatoes are well‑drained and patted dry before smashing; increase oven temperature or extend baking time for extra crispness.
Sauce is too thick
Thin the sauce with a splash of water or extra lime juice until the desired consistency is reached.
Sauce is too spicy
Add a little more yogurt or a pinch of sugar to balance the heat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven to regain crispness.
Freezer: Not recommended; potatoes become soggy after freezing.
Room temperature: Serve immediately; do not leave out more than 2 hours.
Make-Ahead Tips
- The gojujang yogurt sauce can be prepared up to 2 days in advance and kept refrigerated
- You can boil and smash the potatoes ahead of time, then refrigerate them uncovered on the baking sheet before the final bake
Frequently Asked Questions
What is the cultural significance and history of smashed baby potatoes with gojujang yogurt sauce in Korean cuisine?
While smashed potatoes are not a traditional Korean dish, the use of gojujang (Korean chili paste) ties the recipe to Korean flavor profiles. The sauce reflects the Korean love for spicy, tangy condiments that balance rich foods, making this a modern fusion side that celebrates Korean ingredients.
What are the traditional regional variations of gojujang‑based sauces in Korean cooking?
In Korea, gojujang is often mixed with vinegar, sesame oil, or fermented soybean paste to create dipping sauces for grilled meats, bibimbap, or cold noodles. This recipe adapts the concept by pairing it with creamy yogurt and lime for a fresh twist.
How is gojujang yogurt sauce traditionally served in Korean meals?
Traditionally, gojujang‑based sauces are served as a dipping sauce alongside grilled meats (bulgogi) or vegetables. In this modern adaptation, the sauce is drizzled over crispy potatoes, offering a cool contrast to the heat of the chili paste.
What occasions or celebrations is a spicy yogurt‑based side like this commonly associated with in Korean culture?
Spicy and tangy sides are popular at family gatherings, Korean BBQ parties, and festive meals such as Chuseok, where a balance of flavors is prized. This dish would fit well on a shared platter during such celebrations.
What other Korean dishes pair well with smashed baby potatoes and gojujang yogurt sauce?
Pair it with Korean BBQ short ribs (galbi), grilled pork belly (samgyeopsal), or a simple bibimbap. The cool yogurt sauce also complements kimchi‑fried rice or a hearty doenjang stew.
What makes this smashed potato recipe special or unique in Korean‑inspired cuisine?
The combination of crispy smashed potatoes with a creamy, citrus‑yogurt sauce that carries gojujang’s deep umami and heat is unusual. It merges Western comfort food technique with Korean flavor intensity, creating a distinctive fusion side.
How has the use of gojujang in Western home cooking evolved over time?
Gojujang, once limited to Korean households, has become a pantry staple in many Western kitchens thanks to its versatile sweet‑spicy profile. Home cooks now experiment with it in dressings, marinades, and sauces like this yogurt dip, expanding its culinary reach.
What are the most common mistakes to avoid when making smashed baby potatoes with gojujang yogurt sauce?
Overcooking the potatoes makes them fall apart, and under‑smashing leads to uneven crispness. Also, be sure to whisk the sauce until smooth; lumps will affect texture. Finally, don’t skip the preheat—high oven heat is key for a golden crust.
Why does this recipe use gojujang mixed with yogurt instead of a traditional Korean sesame‑oil based sauce?
Yogurt adds a cooling creaminess that balances the heat of gojujang and the richness of the roasted potatoes. The lime zest and juice further brighten the flavor, creating a modern, lighter sauce compared to the oil‑heavy traditional versions.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on easy‑to‑follow, visually engaging recipes that blend classic comfort foods with global flavors, often featuring quick twists on viral dishes and practical cooking tips for home cooks.
How does the YouTube channel Jose.elcook's approach to Korean‑inspired cooking differ from other Korean cooking channels?
Jose.elcook emphasizes fusion and accessibility, using familiar Western techniques like smashing and baking potatoes while incorporating authentic Korean ingredients such as gojujang. This contrasts with channels that stick strictly to traditional Korean methods like stovetop braising or kimchi fermentation.
Last updated: August 28, 2026
