Name: Crispy Korean Potato Dish with Spicy Vegan Mayonnaise Sauce 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 (plus extra for boiling); 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 (such as 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 of fine salt

1 tablespoon of 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 of vegan mayonnaise (such as 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 prepare an air fryer by preheating it to 180°C.

Step 2: Rinse the potatoes and add them to a pot of boiling salted water. Simmer for about 10 minutes, or until you can easily pierce them with a fork. Drain and transfer to a mixing bowl.

Step 3: Add melted vegan butter, garlic powder, chili powder, and a pinch of salt to the potatoes. Toss well to evenly coat them with the seasoning.

Step 4: Spread the potatoes on a baking tray. Gently press each potato with the flat side of a jar or glass until they are mostly smashed but still in one piece.

Step 5: Roast in the oven for about 20 minutes, or air fry for the same time, until the potatoes are golden and crispy on the outside.

Step 6: While the potatoes cook, mix 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 cilantro into the shallot-lime mixture until smooth.

Step 8: When the potatoes are done, let them rest for about 5 minutes to cool slightly.

Step 9: Transfer the potatoes to a serving dish. Drizzle half of the sauce over them, then sprinkle with sliced chives and toasted black sesame seeds if using. Serve the remaining sauce on the side.

Tips & Variations

Use waxy potatoes like new potatoes or fingerlings for the best texture that holds together when smashed.

If you prefer less heat, reduce the amount of chili powder and gochujang in the sauce.

For a non-vegan option, you can substitute plant-based butter and mayonnaise with their dairy equivalents.

Air frying the potatoes can give an even crispier texture with less oil.

FAQs

Can I use regular potatoes instead of waxy ones?

Yes, though waxy potatoes hold their shape better when smashed and roasting. Starchy potatoes may become too soft and fall apart.

Is this recipe spicy?

The dish has a moderate level of heat from Korean chili powder and chili paste, but you can easily adjust the spice by using less or omitting them based on your preference.