Description
A deliciously crispy Korean-inspired potato dish featuring smashed waxy potatoes seasoned with garlic and Korean chili powder, roasted or air-fried to golden perfection. Served with a tangy, spicy vegan mayonnaise-based sauce infused with gochujang, vegan fish sauce, pickled shallots, and fresh herbs, this recipe offers a flavorful vegan appetizer or side dish that’s easy to prepare.
Ingredients
Scale
Potatoes and Seasoning
- 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
Pickled Shallots and Sauce
- 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)
Instructions
- Heat Up: Preheat your cooking device. Set your oven to 200°C with the fan on, or preheat your air fryer to 180°C to prepare for roasting or air frying the potatoes.
- Cook Potatoes: Rinse the waxy potatoes thoroughly, then place them into a pot of boiling water seasoned with 1 teaspoon of salt. Simmer for about 10 minutes until potatoes are just soft enough to pierce with a fork. Drain well and transfer to a medium mixing bowl.
- Flavor the Potatoes: Add melted vegan butter, powdered garlic, Korean chili powder (gochugaru), and an extra small sprinkle of salt to the warm potatoes. Toss gently but thoroughly so all potatoes are evenly coated and flavorful.
- Crush: Arrange the seasoned potatoes on a baking tray. Using the flat base of a jar or glass, gently press down each potato until mostly smashed but still holding shape, ensuring maximum surface area for crisping.
- Get Crispy: Place the tray in the preheated oven or air fryer. Roast for approximately 20 minutes, or air fry for the same duration, until potatoes are golden brown and crispy on the outside.
- Pickle Shallots: Meanwhile, combine the finely chopped shallots and lime juice in a small bowl. Allow to sit for at least 5 minutes to develop a light pickled flavor that complements the dish.
- Mix Your Sauce: To the pickled shallots and lime mixture, add vegan mayonnaise, Korean chili paste (gochujang), vegan fish sauce substitute, and fresh cilantro. Whisk until the sauce is smooth and well combined.
- Let Them Rest: Once the potatoes are cooked and crispy, allow them to rest for about 5 minutes to cool slightly, which enhances texture and flavor absorption.
- Put Together: Transfer the cooled potatoes to a serving plate or bowl. Drizzle approximately half of the prepared sauce over the potatoes, then sprinkle with sliced fresh chives and toasted black sesame seeds if using. Serve the remaining sauce on the side for dipping or additional flavor.
Notes
- Use waxy potatoes for the best texture; their lower starch helps the potatoes hold shape when smashed.
- If you prefer a less spicy dish, reduce the amount of Korean chili powder and chili paste.
- Both oven roasting and air frying produce excellent crispiness; choose the method based on your available equipment.
- Pickled shallots can be made ahead and kept in the refrigerator for up to 2 days.
- For gluten-free version, ensure that the vegan mayonnaise and chili paste are gluten-free certified.
- To make this dish nut-free, verify that none of the vegan mayo or sauces contain nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Keywords: Korean potatoes, crispy smashed potatoes, vegan Korean recipe, gochujang potatoes, air fryer potato recipe, roasted potatoes vegan
