Crispy Gochujang Smashed Potato Salad Appetizer

Name: Crispy Gochujang Smashed Potato Salad Appetizer
Ingredients: 12 small baby potatoes (small); 0.5 teaspoon salt; 0.5 teaspoon pepper; 2 teaspoon gochugaru (or chili flakes); 1 teaspoon garlic powder; 1 tablespoon butter (melted); 1 shallots (finely diced); 1 lime (juice of); 0.5 cup mayonnaise (try kewpie); 1 tablespoon gochujang paste; 2 teaspoon soy sauce; 2 cilantro (chopped); chives (sliced, for garnish); green onion (sliced, for garnish); black sesame seeds (for garnish)

Perfect as an appetizer, side dish or snack for game night or your next party!

Ingredients

Directions

1
Boil your small potatoes in saltwater for 20 to 25 minutes until fork tender. Drain and rinse and cold water.
2
Preheat oven to 400 degrees.
3
Add potatoes to a bowl and season with melted butter, garlic powder, and gochugaru. Mix well.
4
Add to a pre-oiled baking sheet.
5
Smash each potato, using a water glass by pressing down firmly and smashing.
6
Season with salt and pepper and put in the oven for about 15- 20 minutes until crispy. Remove from oven.
7
While the potatoes are cooking in the oven, make your sauce.
8
Chop your shallot and seasoned with lime and let it sit for 10 minutes to marinate. Then add the mayonnaise gochujang paste, soy sauce, cilantro, and mix.
9
After removing from the oven, wait five minutes and then top the potatoes with gochujang sauce. Sprinkle chives or green onions and black sesame seeds.

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