Description
This Crispy Gochujang Potato Salad features golden roasted baby potatoes tossed in a spicy, tangy Korean-inspired gochujang dressing. The roasted potatoes are crispy on the outside and tender inside, perfectly coated with a flavorful blend of gochujang, rice vinegar, honey, soy sauce, toasted sesame oil, garlic, and ginger. Garnished with fresh green onions, toasted sesame seeds, and optional herbs, this salad is a delightful fusion of textures and flavors served warm or at room temperature.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
Gochujang Dressing
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
Optional Garnishes
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro or parsley (optional)
Instructions
- Preheat and prepare potatoes: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer to ensure even roasting.
- Roast the potatoes: Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping the potatoes halfway through cooking to promote even crispness and golden color. Alternatively, you can pan-fry the potatoes in a skillet until they are crispy and cooked through.
- Make the gochujang dressing: While the potatoes are roasting, whisk together gochujang, rice vinegar, honey or maple syrup, soy sauce, toasted sesame oil, minced garlic, and grated ginger in a bowl until smooth and well combined.
- Toss potatoes with dressing: Once the potatoes are golden and crispy, transfer them to a large mixing bowl while still warm. Immediately toss the potatoes with the gochujang dressing to ensure the flavors coat the potatoes evenly and absorb well.
- Garnish and serve: Sprinkle the potato salad with thinly sliced green onions, toasted sesame seeds, and fresh cilantro or parsley if desired. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute honey with maple syrup to make this recipe vegan.
- For extra crispiness, spread potatoes out evenly on the baking sheet without overcrowding.
- Adjust the amount of gochujang according to your preferred spice level.
- Optional garnishes add freshness and a nice texture contrast but can be omitted if unavailable.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
