Delicious and crispy mashed mini potato chips, seasoned with a blend of olive oil, mirin, spices, and herbs, then baked to golden perfection and topped with Asiago cheese. Perfect as a snack or side dish.
1. Preheat the oven to 400°F (200°C).
2. Cook the mini potatoes in boiling salt water for 15 minutes. Once cooked, transfer them to a bowl.
3. In the bowl, mix the potatoes with olive oil, Mirin, cayenne pepper, pepper flakes, salt, black pepper, garlic, lemon zest, and dried oregano. Mix well to coat.
4. Lay baking paper on a baking pan. Transfer the seasoned potatoes to the baking pan and mash each one flat with the bottom of a glass or jar.
5. Bake for 30-40 minutes, flipping them halfway through to ensure even crispiness.
6. Once the potatoes turn golden, top with grated Asiago cheese.
7. Serve immediately with YumYum sauce or ketchup.
