Smashed Sesame Potatoes with Gochujang Dipping Sauce
Ingredients
- 14-16 small waxy potatoes, scrubbed
- 1 tbsp salt
- 3 tbsp avocado oil
- 1/2 - 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds, coarsely ground
- flaky sea salt and black pepper to taste
- 1 green onion, finely sliced
- 1/2 - 1 tsp gochugaru flakes (Korean red pepper flakes)
Gochujang dipping sauce
- 2 tbsp gochujang paste (Korean red pepper paste)
- 1 tbsp rice vinegar
- 1 tsp soy sauce
Preparation
Preheat the oven to 225 °C / 440 °F.
Place the potatoes in a large pot, add 1 tablespoon salt and enough water to cover them by 2.5 cm. Bring to a boil over medium-high heat and cook for 20 minutes or until fork tender, then drain.
Mix the ingredients for the dipping sauce in a small bowl and set aside.
Brush a large baking sheet with 1 tablespoon avocado oil, place the potatoes on it, and use another baking sheet to smash them evenly. Drizzle with the remaining avocado oil and season with flaky sea salt and pepper to taste. Bake for 30 minutes or until crispy and golden brown.
Remove from the oven, top with sesame oil, sesame seeds, and gochugaru flakes, and serve with the dipping sauce.
