Get ready to transform your ordinary potato side dish into a Korean-inspired culinary masterpiece that will have everyone begging for your secret recipe! This Crispy Gochujang Potato Salad isn't just another boring side dish – it's a spicy, crispy, flavor-packed sensation that will revolutionize your dining experience. With a perfect balance of heat from gochujang and the irresistible crunch of roasted potatoes, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb baby potatoes, halved
- 2 tablespoons gochujang
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1/4 cup green onions, sliced
- Salt to taste
Instructions
- Wash the baby potatoes thoroughly and cut them in half, ensuring they are roughly equal in size for even cooking.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine olive oil, gochujang, rice vinegar, and a pinch of salt. Whisk the ingredients until they form a smooth, uniform sauce.
- Add the halved potatoes to the bowl and toss thoroughly, ensuring each potato is evenly coated with the gochujang mixture.
- Spread the potatoes cut-side down on the prepared baking sheet, ensuring they are in a single layer with space between each potato for crispy edges.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside and tender on the inside.
- Remove from oven and let cool for 5 minutes. Transfer to a serving dish and garnish with freshly sliced green onions.
- Taste and adjust seasoning with additional salt if needed. Serve warm as a side dish or appetizer.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they provide the perfect bite-sized crispy texture.
- Ensure even coating: When mixing potatoes with the gochujang sauce, use a large bowl and toss thoroughly to guarantee each potato is evenly coated.
- Maximize crispiness: Place potatoes cut-side down on the baking sheet and give them enough space between each piece. This ensures crispy edges and prevents steaming.
- Don't skip the parchment paper: It prevents sticking and makes cleanup a breeze.
- Watch your oven temperature: Roast at 425°F (218°C) for the perfect balance of crispy exterior and tender interior.
- Garnish fresh: Add green onions just before serving to maintain their bright flavor and color.
- Adjust heat level: You can modify the amount of gochujang to make the dish more or less spicy according to your preference.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
