Description
Golden, crispy smashed potatoes tossed in a spicy-sweet gochujang dressing with fresh herbs and toasted sesame seeds. Bold, crunchy, and totally addictive.
Ingredients
- Baby Yukon Gold potatoes, 2 pounds
- Olive oil, 3 tablespoons
- Fine salt, 1 teaspoon
- Gochujang paste, 2 tablespoons
- Rice vinegar, 1 tablespoon
- Soy sauce, 1 tablespoon
- Toasted sesame oil, 2 teaspoons
- Honey or maple syrup, 1 tablespoon
- Garlic, 2 cloves minced
- Green onions, 3 stalks thinly sliced
- Cilantro, 1/4 cup chopped
- Toasted sesame seeds, 1 tablespoon
Instructions
- Preheat oven to 425°F, line a large baking sheet with parchment.
- Boil potatoes in salted water until fork tender, about 15 minutes, then drain well.
- Arrange potatoes on the baking sheet, gently press each with the bottom of a glass to smash.
- Drizzle with olive oil and sprinkle with salt, spreading so surfaces are coated.
- Roast on the top rack until deeply golden and crisp, 25 to 30 minutes.
- Whisk gochujang, rice vinegar, soy sauce, sesame oil, honey or maple, and minced garlic in a bowl.
- Toss warm potatoes with the dressing, then shower with green onions, cilantro, and sesame seeds.
- Serve immediately while edges are crisp.
Notes
- Note: Dress the potatoes while still warm so they absorb maximum flavor.
- For extra crunch, let smashed potatoes air dry 5 minutes before roasting.
- Adjust heat by adding more or less gochujang to taste.
- A squeeze of lime just before serving adds bright contrast.
- To re-crisp leftovers, roast or air fry at 375°F for 8 to 10 minutes.
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: gochujang potato salad, crispy smashed potatoes, Korean potato salad, spicy potato salad, sesame potato salad, roasted potato salad, vegetarian side dish