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–+ servings
Crispy Korean Potato Dish

Crispy Korean Potato Dish That'll Spice Up Your Dinner Table

This Crispy Korean Potato Dish is a delightful fusion of textures and flavors that will spice up your dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 500 grams Small Waxy Potatoes Feel free to substitute with fingerlings.
  • 1 teaspoon Salt A pinch enhances the overall flavor.
  • 3 tablespoons Melted Plant-Based Butter Vegetable oil works well too!
For the Seasoning
  • 1 teaspoon Garlic Powder Elevates the savory depth.
  • 1 tablespoon Korean Chili Powder (Gochugaru) Can substitute with crushed red chili flakes.
  • 1 medium Shallots Offers a zesty crunch.
  • 2 tablespoons Lime Juice Balances the richness.
For the Dressing
  • 1/2 cup Vegan Mayonnaise Use regular mayo with rice vinegar if not vegan.
  • 2 tablespoons Korean Chili Paste (Gochujang) Can substitute with sriracha mixed with miso and sugar.
  • 1 tablespoon Plant-Based Fish Sauce Substitute Infuses umami flavor.
For Garnishing
  • 2 tablespoons Fresh Cilantro Brightens up the dish.
  • 2 tablespoons Chives Provides a mild onion flavor.
  • 1 tablespoon Toasted Black Sesame Seeds Optional but adds texture.

Equipment

  • oven
  • Air Fryer
  • pot
  • mixing bowl
  • Baking Tray
  • spatula

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) or air fryer to 180°C (350°F).
  2. Rinse and scrub the small waxy potatoes under cold water. Boil salted water, add potatoes, and cook for about 10 minutes until fork-tender. Drain and cool slightly.
  3. Combine the drained potatoes with melted plant-based butter, garlic powder, Korean chili powder, and salt in a large bowl. Toss until coated.
  4. Gently smash each potato to create cracks without breaking them. Arrange on a baking tray lined with parchment paper.
  5. Roast in the oven for about 20 minutes or air fry for the same duration until golden brown and crispy.
  6. While the potatoes roast, thinly slice the shallots and toss in a bowl with fresh lime juice to marinate for about 5 minutes.
  7. In another bowl, whisk together marinated shallots, vegan mayonnaise, gochujang, and plant-based fish sauce until smooth.
  8. Once the potatoes are out, drizzle half of the dressing over them, gently tossing to coat. Garnish with chopped chives and sesame seeds. Serve with remaining sauce on the side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 1gVitamin A: 200IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping the dressing separate. For longer storage, freeze cooked potatoes for up to 2 months.

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