1 Preheat the oven to 220 degrees.
2 Peel and cube the potatoes into bite-sized pieces. Place in a large pan and simmer in boiling water for five minutes. Drain in a colander over the sink, removing as much water as possible. Tip the potato cubes on to a baking tray and drizzle with olive oil. Dust the potato with the paprika and season with salt. Gently combine it all by folding it all together with a spatula.
3 Roast the potatoes for 15-20 minutes until golden and crispy.
4 To make the kimchi mayonnaise, finely chop the kimchi. Stir it through the mayonnaise, along with the ginger and sesame oil. Set aside.
5 Meanwhile heat a heavy based non-stick pan on the hob and divide the seasoned beef into four or five, depending on how many you need. I get two adult and three kids portions from this, but it easily feeds four adults.
6 Drizzle a little oil on the pan then place loosely formed burger patties on to the hot pan. Press them down with a spatula, this is why they're called smashed. The edges need to remain frayed in order to crisp up and form a crust, this way they'll take on amazing flavour. Cook without moving for about 90 seconds then flip them over. Add slices of cheese, if using, and cook for a further minute.
7 Serve right away in warm toasted brioche buns with salad leaves, a dollop of the kimchi mayonnaise and the home fries.