Crispy Korean Potato Dish Recipe
This Crispy Korean Potato Dish features small waxy potatoes seasoned with garlic powder, Korean chili powder, and vegan butter, then smashed and roasted or air-fried until golden and crunchy. Served with a flavorful vegan mayo-based sauce infused with gochujang, lime juice, shallots, and fresh herbs, this dish delivers a spicy, tangy, and crispy treat perfect as a snack or side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
Potatoes and Seasoning
- 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
Sauce and Garnishes
- 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)
Instructions
- Preheat: Set your oven to 200°C with the fan on, or preheat the air fryer to 180°C.
- Boil Potatoes: Rinse the potatoes and place them in a pot of boiling water with 1 teaspoon of salt. Simmer for about 10 minutes until just soft enough to pierce with a fork. Drain well and transfer to a medium mixing bowl.
- Season Potatoes: Add melted vegan butter, garlic powder, Korean chili powder, and a pinch more salt to the potatoes. Toss gently to evenly coat the potatoes with the seasoning.
- Smash Potatoes: Lay the seasoned potatoes on a baking tray. Use the flat base of a jar or glass to press down each potato until mostly smashed but still holding shape.
- Cook Potatoes: For the oven method, roast the potatoes for about 20 minutes until golden and crispy. For the air fryer method, cook them in the basket at 180°C for approximately 20 minutes until crisp on the outside.
- Prepare Shallot-Lime Mixture: While potatoes cook, mix the finely chopped shallots with lime juice in a small bowl. Let it sit for 5 minutes to create a mild pickled flavor.
- Make the Sauce: Stir vegan mayonnaise, Korean chili paste, plant-based fish sauce substitute, and cilantro into the shallot-lime mixture. Whisk until the sauce is smooth and well combined.
- Cool Potatoes: Allow the cooked potatoes to cool slightly for about 5 minutes before plating.
- Assemble and Serve: Transfer the cooled potatoes to a serving dish, drizzle about half the sauce over the potatoes, and sprinkle with chopped chives and toasted black sesame seeds if using. Serve remaining sauce on the side.
Notes
- You can use either an oven or an air fryer; both methods yield crispy, flavorful potatoes.
- Adjust the amount of Korean chili paste in the sauce to your preferred spice level.
- Use plant-based butter or vegetable oil based on preference or dietary needs.
- For best flavor, let the sauce sit for a few minutes before serving to allow the flavors to meld.
- To make this dish gluten free, ensure your vegan mayonnaise and fish sauce substitute are certified gluten free.
Keywords: Korean potatoes, crispy potatoes, vegan Korean recipe, gochujang potatoes, vegan side dish, air fryer Korean potatoes
Find it online: https://topreci.com/crispy-korean-potato-dish-recipe/
