Crispy Korean Potato Dish (Printer-Friendly)
Golden-crispy potatoes with a tangy shallot-lime sauce and a hint of chili and fresh herbs.
# The Ingredients You'll Need:
→ Potatoes
01 -
500 g small waxy potatoes
02 -
1 teaspoon fine salt
03 -
1 tablespoon melted plant-based butter or plain vegetable oil
04 -
½ teaspoon garlic powder
05 -
1 teaspoon Korean chili powder (gochugaru) or crushed red chili flakes
→ Shallot-Lime Sauce
06 -
2 small shallots, finely chopped and peeled
07 -
Juice from half a lime
08 -
8 tablespoons vegan mayonnaise
09 -
1-2 tablespoons Korean chili paste (gochujang)
10 -
2 teaspoons plant-based fish sauce substitute
→ Garnishing
11 -
A handful fresh cilantro leaves, roughly torn
12 -
A small handful fresh chives, finely sliced
13 -
1 teaspoon toasted black sesame seeds (optional)
# Step-by-Step Instructions:
01 -
Set the oven to 200°C with fan or preheat the air fryer to 180°C.
02 -
Rinse potatoes under cold water and simmer in boiling salted water for 10 minutes until fork-tender. Drain and transfer to a mixing bowl.
03 -
Combine melted plant-based butter, garlic powder, gochugaru, and a pinch of salt with the potatoes. Toss gently to coat evenly.
04 -
Place potatoes on a baking tray and press down with the flat base of a jar or glass until mostly smashed but intact.
05 -
Roast in the oven or air fryer for 20 minutes until golden and crispy.
06 -
Combine chopped shallots and lime juice in a bowl; let sit for 5 minutes to soften flavors.
07 -
Whisk in vegan mayonnaise, chili paste, plant-based fish sauce, and cilantro until smooth and creamy.
08 -
Let roasted potatoes cool for 5 minutes for optimal flavor and plating.
09 -
Plate the potatoes, drizzle half of the sauce over them, and garnish with chives and optional toasted black sesame seeds. Serve remaining sauce on the side.
# Extra Tips:
01 -
Adjust gochujang quantity to suit your preferred spice level. Use small waxy potatoes for the best texture.