Wasabi Smashed Potatoes

Cookbook testing: Korean short ribs week. Soo-Jin's recipe. The recipe that changed everything — Camp Pendleton, 2019, the friend who saw a scared young military wife and said 'come to my kitchen.' Made them three times. The marinade is specific: soy sauce, sesame oil, garlic, ginger, brown sugar, Asian pear. The Asian pear is the secret — it tenderizes the meat in a way nothing else can. Soo-Jin taught me this. The recipe is hers. The credit is hers. The headnote: 'Soo-Jin Kim taught me to make these short ribs at Camp Pendleton in 2019. I was twenty-one, newly moved, and terrified. She was the first person to invite me into her kitchen. The recipe is Korean. The friendship is universal. The short ribs are the best thing I know how to make.' Called Soo-Jin for permission. She's still at Pendleton — her husband retires next year, and they're staying in the San Diego area. STAYING. Near us. The friend I thought I'd lose to distance is going to be twenty minutes away. 'Of course you can publish it,' she said. 'It was my mother's recipe. She'd be honored.' 'Tell your mother I'm putting her short ribs in a cookbook.' 'She already knows. She's been telling everyone. She's INSUFFERABLE about it.' Soo-Jin's mother, insufferable with pride. The best kind of insufferable. Caleb helped with the marinade — measuring soy sauce, grating ginger (with supervision; graters are sharp). He tasted the raw marinade and made a face. 'It tastes WEIRD, Mama.' 'Wait until it's on the meat.' He waited. He tasted the cooked ribs. His face transformed. 'THAT'S the best thing I've EVER EATEN.' Made them for Friday dinner. Not testing. Just eating. The short ribs. The friendship. The kitchen that started everything.

The short ribs were the star — they always are — but every great centerpiece deserves a side dish with just enough personality to hold its own. These wasabi smashed potatoes have been on our table for almost every Korean short rib night since Soo-Jin first made them alongside her mother’s marinade recipe: crispy edges, fluffy centers, and that sharp little kick of wasabi that Caleb now refers to as “the spicy smash potato.” They belong together, the short ribs and these potatoes, the way good friendships do — complementary, unhurried, better for the company.

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4

Ingredients

1 1/2 lbs small Yukon Gold or baby potatoes
3 tablespoons olive oil, divided
1 1/2 teaspoons prepared wasabi paste (adjust to taste)
1 tablespoon soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for boiling
1/4 teaspoon black pepper
2 tablespoons thinly sliced green onions, for garnish
1 teaspoon toasted sesame seeds, for garnish

Instructions

Boil the potatoes. Place potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat and cook until fork-tender, about 20–25 minutes. Drain and let steam dry for 5 minutes.
Preheat and prep. Preheat oven to 425°F. Drizzle a large rimmed baking sheet with 1 1/2 tablespoons of the olive oil, spreading it evenly across the pan.
Smash the potatoes. Arrange the drained potatoes on the prepared baking sheet, spacing them evenly. Using the bottom of a flat glass or a potato masher, press each potato firmly until it flattens to about 1/2-inch thickness. They should crack and spread — that’s what creates the crispy edges.
Make the wasabi glaze. In a small bowl, whisk together the remaining 1 1/2 tablespoons olive oil, wasabi paste, soy sauce, sesame oil, minced garlic, salt, and black pepper. Brush or spoon the glaze generously over each smashed potato.
Roast until crispy. Roast in the preheated oven for 20–25 minutes, until the edges are deep golden brown and crispy. Do not flip — let the bottoms caramelize undisturbed.
Garnish and serve. Remove from oven and immediately scatter green onions and toasted sesame seeds over the top. Serve hot, straight from the pan.

Nutrition (per serving)

Wasabi Smashed Potatoes — A Side Dish Worthy of Soo-Jin’s Table