Crispy Korean Potato Dish (Print Version)
# Ingredients:
01 -
500 g small, waxy potatoes
02 -
1 teaspoon of fine salt
03 -
1 tablespoon of melted plant-based butter or plain vegetable oil
04 -
½ teaspoon powdered garlic
05 -
1 teaspoon Korean chili powder (gochugaru) or crushed red chili flakes
06 -
2 small shallots, finely chopped and peeled
07 -
Juice from half a lime
08 -
8 tablespoons of vegan mayonnaise, like vegan kewpie or any store-bought version
09 -
1-2 tablespoons Korean chili paste (gochujang)
10 -
2 teaspoons plant-based fish sauce substitute
11 -
A handful of fresh cilantro leaves, roughly broken apart
12 -
A small handful of fresh chives, finely sliced
13 -
1 teaspoon toasted black sesame seeds (use only if you like)
# Instructions:
01 -
Set your oven to 200°C with the fan on, or get an air fryer ready by preheating it to 180°C.
02 -
Rinse the potatoes, then toss them into a pot of boiling water with a teaspoon of salt. Simmer until they're just soft enough to pierce with a fork, which takes around 10 minutes. Drain and move them to a medium-sized mixing bowl.
03 -
Add the melted vegan butter, garlic powder, gochugaru, and another small sprinkle of salt to the potatoes. Give everything a toss so the flavors stick well.
04 -
Lay the potatoes on a baking tray. Use the flat base of a jar or glass to press them until they're mostly smashed but not falling apart.
05 -
For the oven: roast the seasoned potatoes until they're golden and crunchy, about 20 minutes. For the air fryer: cook them in the basket for the same amount of time until they're crispy outside.
06 -
As the potatoes are cooking, toss the chopped shallots and lime juice together in a little bowl. Let that mingle for 5 minutes to give the shallots a slight pickled taste.
07 -
Stir mayonnaise, chili paste, vegan fish sauce, and cilantro into the shallot-lime mixture. Whisk it all together till smooth.
08 -
Allow cooked potatoes to cool down slightly, around 5 minutes or so, before moving on.
09 -
Move the cooled potatoes to a serving plate or bowl. Pour about half of the sauce over them. Sprinkle with chopped chives and sesame seeds if desired. Serve the rest of the sauce on the side.