Begin your Crispy Korean Potato Dish by rinsing 500 g of small, waxy potatoes under cold water. Fill a pot with salted water, bring it to a boil, and add the potatoes. Cook them for about 10 minutes until they’re just soft enough to pierce with a fork. Drain the potatoes well and transfer them to a mixing bowl to continue with the seasoning.

In your mixing bowl, add 1 tablespoon of melted plant-based butter or vegetable oil, along with ½ teaspoon of garlic powder, 1 teaspoon of gochugaru, and a pinch of fine salt. With a gentle hand, toss the potatoes until they are evenly coated and the flavors meld together beautifully.

Take a baking tray and line it with parchment paper for easy cleanup. Place the seasoned potatoes onto the tray, then using a jar or glass, press down gently on each potato until it’s mostly flattened but still holds its shape.

Preheat your oven to 200°C (about 400°F) or prepare your air fryer at 180°C (350°F). For the oven, roast the smashed potatoes for approximately 20 minutes, checking for a golden-brown color and a crispy exterior.

While the potatoes are cooking, finely chop 2 small shallots and place them in a bowl. Squeeze the juice from half a lime over the shallots and mix well. Let this mixture marinate for about 5 minutes.

In a separate bowl, combine 8 tablespoons of vegan mayonnaise, 1-2 tablespoons of gochujang, and 2 teaspoons of plant-based fish sauce substitute, if using. Fold in a handful of freshly chopped cilantro. Mix everything together until smooth and creamy.

After the potatoes have cooled for about 5 minutes from the oven or air fryer, gently combine them with half of the prepared sauce. For a pleasing presentation, garnish the potatoes with finely sliced chives and a sprinkling of toasted black sesame seeds.