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Crispy Korean Potato Dish Recipe

Crispy Korean Potato Dish Recipe
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★★★★★

4.9 from 26 reviews

This Crispy Korean Potato Dish features small waxy potatoes boiled, smashed, and roasted to golden perfection. They’re seasoned with Korean chili powder, garlicky butter, and served with a zesty, spicy vegan mayonnaise sauce infused with chili paste, vegan fish sauce, and fresh herbs. A perfect vegan, flavorful snack or side with a crispy exterior and tender interior.

Ingredients

Scale

Potatoes and Seasoning

  • 500 g small, waxy potatoes
  • 1 teaspoon fine salt, divided
  • 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

Pickled Shallots

  • 2 small shallots, finely chopped and peeled
  • Juice from half a lime

Korean-Style Sauce

  • 8 tablespoons vegan mayonnaise (such as vegan kewpie or store-bought)
  • 1–2 tablespoons Korean chili paste (gochujang)
  • 2 teaspoons plant-based fish sauce substitute
  • A handful of fresh cilantro leaves, roughly broken apart

Garnish

  • A small handful of fresh chives, finely sliced
  • 1 teaspoon toasted black sesame seeds (optional)

Instructions

  1. Heat Up: Preheat your oven to 200°C with the fan on, or prepare your air fryer by preheating it to 180°C to ensure even cooking and crispiness.
  2. Cook Potatoes: Rinse the small waxy potatoes thoroughly. Place them in a pot of boiling salted water (add 1 teaspoon of salt) and simmer for approximately 10 minutes, or until the potatoes are just tender enough to pierce through with a fork. Drain and transfer to a medium-sized mixing bowl.
  3. Flavor the Potatoes: Add melted vegan butter, powdered garlic, Korean chili powder (gochugaru), and a small additional sprinkle of salt to the potatoes. Toss gently to evenly coat, ensuring the spices stick well to the surface.
  4. Crush: Arrange the seasoned potatoes on a baking tray. Using the flat base of a jar or glass, gently press each potato until it’s mostly smashed but still holds together to maintain texture.
  5. Get Crispy: For oven baking, roast the potatoes at 200°C for about 20 minutes until they turn golden and crunchy. If using an air fryer, cook them in the basket at 180°C for the same amount of time until crispy on the outside.
  6. Pickle Shallots: While the potatoes are cooking, combine the finely chopped shallots with fresh lime juice in a small bowl. Let them sit for about 5 minutes to develop a subtle pickled flavor.
  7. Mix Your Sauce: To the pickled shallots, add vegan mayonnaise, Korean chili paste (gochujang), plant-based fish sauce substitute, and roughly torn fresh cilantro leaves. Whisk all ingredients together until the sauce is smooth and well combined.
  8. Let Them Rest: Once potatoes are cooked, let them cool slightly for about 5 minutes to allow flavors to settle and make handling easier.
  9. Put Together: Transfer the slightly cooled potatoes to a serving plate or bowl. Pour approximately half of the spicy mayonnaise sauce over the potatoes. Garnish with finely sliced chives and toasted black sesame seeds if using. Serve the remaining sauce on the side for dipping or drizzling.

Notes

  • This dish is naturally vegan and can be made gluten-free by using a gluten-free vegan mayonnaise and fish sauce substitute.
  • Adjust the amount of Korean chili powder and gochujang to your preferred spice level.
  • Using an air fryer can reduce cooking time slightly and offer an even crispier result.
  • To enhance the flavor, use small waxy potatoes as they hold their shape better when smashed.
  • For additional garnish, feel free to add fresh herbs like parsley or green onions.

Nutrition

Keywords: Korean crispy potatoes, vegan Korean recipe, smashed potatoes, gochujang potatoes, vegan side dish

Find it online: https://foodbylina.com/crispy-korean-potato-dish-recipe/