Crispy Korean Potato Delight

This crispy Korean potato dish delivers an exciting crunch paired with a zesty shallot-lime sauce that brightens every bite. It makes a perfect appetizer or snack when you want something both satisfying and bursting with bold flavors.

I made this for a casual dinner party, and it vanished faster than I expected. The combination of textures and flavors got everyone asking for seconds and the sauce is addictive.

Ingredients

• Small waxy potatoes: 500 grams These keep their shape when cooked and get wonderfully crispy when smashed
• Fine salt: just a teaspoon to enhance overall flavor without overpowering
• Melted plant-based butter or vegetable oil: for richness and to help crisp the potatoes
• Powdered garlic: half a teaspoon to subtly lift the savory notes
• Korean chili powder also known as gochugaru: one teaspoon adds mild heat and authentic color
• Shallots: two small finely chopped bring sweet and sharp tones that soften in the sauce
• Juice from half a lime: for fresh acidity that cuts through the creaminess
• Vegan mayonnaise: eight tablespoons forms a creamy base without eggs
• Korean chili paste gochujang: one to two tablespoons depending on how spicy you want it imparts a deep, spicy umami
• Plant-based fish sauce substitute: two teaspoons adds that essential Korean umami without using animal products
• Fresh cilantro: handful roughly torn adds brightness and herbal punch
• Fresh chives: small handful finely sliced for mild onion flavor and visual appeal
• Toasted black sesame seeds optional: one teaspoon for crunch and nutty aroma

Step-by-Step Instructions

Sauté the Aromatics:

N/A for this recipe but prepping the sauce starts with finely chopping shallots and mixing them with lime juice. This softens their sharpness and makes the sauce lively and zesty.

Cook the Potatoes:

Start by rinsing the waxy potatoes thoroughly under cold water. Place them in boiling salted water and simmer for 10 minutes until just fork-tender. Drain the potatoes well and transfer them to a large mixing bowl.

Prepare the Seasoning Mix:

Combine melted plant-based butter, garlic powder, Korean chili powder, and a pinch of salt. Pour this mixture over the hot potatoes and toss gently with care so the potatoes are evenly coated without breaking too much.

Smash the Potatoes:

Place the coated potatoes on a baking tray. Using the bottom of a jar or glass, gently press down on each potato until mostly smashed but still holding some structure for crisp edges.

Roast to Perfection:

Bake at 200 degrees Celsius in a fan oven or air fry at 180 degrees Celsius for about 20 minutes until golden and irresistibly crunchy on the outside.

Create the Sauce:

In a bowl, mix the lime-soaked shallots with vegan mayonnaise, gochujang, plant-based fish sauce, and chopped cilantro. Whisk this until smooth and creamy.

Final Touches and Serve:

Let the roasted potatoes cool for about 5 minutes to enhance crispiness and flavor melding. Arrange them on a serving dish, drizzle half the sauce generously over them, then sprinkle with fresh chives and optional toasted black sesame seeds for texture and visual contrast. Serve any remaining sauce on the side.

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One of my favorite ingredients is the Korean chili powder gochugaru. It has a smokier and subtly fruitier flavor than typical chili powders which has made this recipe a regular in my kitchen ever since discovering it. Sharing this dish always reminds me of cozy evenings with friends trying new flavors together.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat the potatoes in the oven or air fryer to help restore crispness instead of using a microwave which can make them soggy.

Ingredient Substitutions

If you cannot find Korean chili powder gochugaru, use crushed red chili flakes but use less as they are usually hotter. For the fish sauce substitute try a splash of soy sauce mixed with a little seaweed powder for umami.

Serving Suggestions

Serve this dish alongside a simple green salad or steamed rice to balance spicy and creamy flavors. It pairs well with cold drinks and makes a standout appetizer at parties.

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Cultural Context

This recipe is inspired by Korean comfort food traditions that emphasize crunchy textures paired with spicy and tangy sauces. Gochujang and gochugaru are staple ingredients in Korean cooking, lending their distinctive flavors to many dishes beyond just this one.

Frequently Asked Questions

→ What type of potatoes work best for this dish?

Small, waxy potatoes are ideal as they hold their shape well and achieve the desired crispy texture when roasted.

→ How is the crispy texture achieved?

The potatoes are first boiled until tender, then gently smashed and coated with melted plant-based butter and spices before roasting to a golden crunch.

→ Can I adjust the spice level?

Yes, modify the amount of Korean chili powder and chili paste according to your spice preference for a milder or more robust heat.

→ What flavors are in the shallot-lime sauce?

The sauce combines sharp shallots, zesty lime juice, creamy vegan mayonnaise, spicy chili paste, and an umami vegan fish sauce alternative for a balanced tangy and savory taste.

→ Are there any recommended garnishes?

Fresh cilantro and finely sliced chives provide herbal freshness, while toasted black sesame seeds add a nutty crunch and decorative touch.

→ Can the potatoes be cooked using an air fryer?

Yes, the smashed potatoes can be air fried at 180°C for about 20 minutes to reach a similar golden and crispy finish.