Description
Bite into golden, pan-crisped baby potatoes coated in a zesty gochujang-honey mayo dressing. Warm garlic and nutty sesame oil shimmer through each forkful, while fresh scallions and sesame seeds brighten every crunchy mouthful.
Ingredients
- 500 grams baby potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons gochujang
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon soy sauce
- 1 scallion thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Wash the potatoes and cut larger ones in half for even cooking.
- Place potatoes in a pot of salted water, bring to a boil, and cook until tender, about 10 minutes.
- Drain and let potatoes cool slightly, then pat dry with a kitchen towel.
- Toss potatoes with vegetable oil, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and arrange potatoes cut side down, cooking until golden brown and crispy, about 3–4 minutes per side.
- In a bowl, whisk together gochujang, mayonnaise, honey, rice vinegar, sesame oil, minced garlic, and soy sauce to make the dressing.
- Transfer crispy potatoes to a serving bowl, pour dressing over, and gently toss to coat.
- Garnish with thinly sliced scallion and toasted sesame seeds before serving.
Notes
- For extra crispiness, let potatoes sit undisturbed in the skillet for the full browning time.
- Adjust gochujang quantity to match your desired spice level.
- Serve immediately to maintain the potatoes’ crisp texture.
- Dressing can be made up to two days ahead and stored in the refrigerator.