Name: Crispy Korean Potato Dish Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 500 g small, waxy potatoes; 1 teaspoon fine salt; 1 tablespoon melted plant-based butter or plain vegetable oil; ½ teaspoon powdered garlic; 1 teaspoon Korean chili powder (gochugaru) or crushed red chili flakes; 2 small shallots, finely chopped and peeled; Juice from half a lime; 8 tablespoons vegan mayonnaise (e.g., vegan Kewpie or any store-bought version); 1–2 tablespoons Korean chili paste (gochujang); 2 teaspoons plant-based fish sauce substitute; A handful of fresh cilantro leaves, roughly broken apart; A small handful of fresh chives, finely sliced; 1 teaspoon toasted black sesame seeds (optional)

Ingredients

500 g small, waxy potatoes

1 teaspoon fine salt

1 tablespoon melted plant-based butter or plain vegetable oil

½ teaspoon powdered garlic

1 teaspoon Korean chili powder (gochugaru) or crushed red chili flakes

2 small shallots, finely chopped and peeled

Juice from half a lime

8 tablespoons vegan mayonnaise (like vegan Kewpie or any store-bought version)

1-2 tablespoons Korean chili paste (gochujang)

2 teaspoons plant-based fish sauce substitute

A handful of fresh cilantro leaves, roughly broken apart

A small handful of fresh chives, finely sliced

1 teaspoon toasted black sesame seeds (optional)

Instructions

Step 1: Preheat your oven to 200°C with the fan on, or preheat your air fryer to 180°C.

Step 2: Rinse the potatoes and place them in a pot of boiling water with 1 teaspoon of salt. Simmer for about 10 minutes until they are just tender enough to pierce with a fork. Drain and transfer to a medium mixing bowl.

Step 3: Add melted plant-based butter, garlic powder, Korean chili powder, and a small additional pinch of salt to the potatoes. Toss gently to coat evenly.

Step 4: Spread the seasoned potatoes onto a baking tray. Use the flat base of a jar or glass to press each potato until mostly smashed but still holding together.

Step 5: Roast in the oven for about 20 minutes until golden and crispy or air fry for the same duration until crispy outside.

Step 6: While the potatoes cook, toss the chopped shallots with lime juice in a small bowl. Let sit for 5 minutes to develop a mild pickled flavor.

Step 7: Stir vegan mayonnaise, Korean chili paste, plant-based fish sauce, and chopped cilantro into the shallot-lime mixture. Whisk until smooth.

Step 8: Allow the cooked potatoes to cool slightly for about 5 minutes, then transfer to a serving plate. Drizzle about half of the sauce over the potatoes.

Step 9: Sprinkle with chopped chives and black sesame seeds if using. Serve the remaining sauce on the side for dipping.

Tips & Variations

Use baby potatoes with waxy textures to ensure they hold their shape well when smashed.

Adjust the amount of gochujang to control the heat according to your preference.

For extra crunch, broil the potatoes for the last 2-3 minutes of baking, watching closely to avoid burning.

Swap cilantro for fresh parsley if you’re not a fan of its flavor.

Serve as a snack or a side dish paired with a fresh green salad for a complete meal.

FAQs

Can I use regular mayonnaise instead of vegan mayonnaise?

Yes, regular mayonnaise works fine if you don’t need the recipe to be vegan. The flavor will be similar and still delicious.

What can I substitute for plant-based fish sauce?

If you don’t have a plant-based fish sauce substitute, soy sauce or tamari can be used as an alternative to add umami flavor. Adjust the quantity to taste since these are usually saltier.