Description

This crispy Korean potato dish offers a spicy, flavor-packed delight combining tender smashed potatoes roasted to golden perfection and coated with a creamy, tangy gochujang sauce.

Ingredients

Units Scale

Potatoes and Seasoning

500 grams Small Waxy Potatoes (Can substitute with fingerlings or other waxy varieties.)
1 teaspoon Fine Salt (Enhances flavor during boiling.)
2 tablespoons Plant-Based Butter or Vegetable Oil (Adds richness.)
1 teaspoon Powdered Garlic (Fresh minced garlic can be used as an alternative.)
1 tablespoon Korean Chili Powder (Gochugaru) (Adjust to taste.)

Sauce and Garnishes

1/2 cup Vegan Mayonnaise (Regular mayo can be used if not vegan.)
2 tablespoons Korean Chili Paste (Gochujang) (Main flavor driver.)
1 tablespoon Plant-Based Fish Sauce Substitute (Omit if not available.)
1/4 cup Fresh Cilantro (Can be replaced with green onions.)
2 tablespoons Chives (Can be replaced with scallions.)
1 tablespoon Toasted Black Sesame Seeds (Optional garnish.)
1 medium Shallots (Substitute with red onion if necessary.)
2 tablespoons Lime Juice (Can be replaced with lemon juice.)

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Instructions

Preheat oven or air fryer: Preheat your oven to 200°C (fan) or prepare your air fryer to 180°C.
Boil potatoes: Boil small waxy potatoes in salted water for about 10 minutes or until fork-tender. Drain and transfer to a mixing bowl.
Toss potatoes with seasonings: Toss the drained potatoes with melted butter, garlic powder, gochugaru, and additional salt.
Smash potatoes: Smash potatoes gently with the base of a jar or cup until they flatten slightly but remain intact.
Roast potatoes: For roasting, arrange the smashed potatoes on a baking tray and roast for about 20 minutes until golden brown and crispy.
Pickle shallots: Combine chopped shallots and lime juice in a bowl and let them pickle slightly for about 5 minutes.
Prepare sauce: Whisk together vegan mayonnaise, gochujang, plant-based fish sauce substitute, and cilantro until smooth and creamy.
Combine potatoes and sauce: Combine the cooked potatoes with half of the sauce, gently tossing to coat before plating.
Garnish and serve: Garnish your dish with chopped chives and toasted sesame seeds, if desired. Serve warm.

Notes

Can substitute small waxy potatoes with fingerlings or other waxy varieties.
Fresh minced garlic can be used instead of powdered garlic.
Adjust Korean chili powder (gochugaru) to taste.
Regular mayonnaise can be used if not vegan.
Plant-based fish sauce substitute can be omitted if not available.
Fresh cilantro can be replaced with green onions.
Chives can be replaced with scallions.
Shallots can be substituted with red onion.
Lime juice can be replaced with lemon juice.
Toasted black sesame seeds are optional garnish.