Description
Crispy roasted potatoes tossed in a spicy-sweet Korean chili garlic glaze, packed with bold flavor and perfect texture.
Ingredients
Scale
- 4 medium Russet Potatoes (800g), peeled and cut into bite-sized chunks
- 2 tablespoons Cornstarch
- 2 tablespoons Olive Oil
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Soy Sauce
- 1 tablespoon Honey
- 5 cloves Garlic, minced
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 tablespoon Toasted Sesame Seeds
- 2 stalks Green Onions, finely sliced
Instructions
- Preheat your oven to 425°F (220°C) and place a baking sheet inside to heat up.
- Parboil potato chunks in salted water for 7–8 minutes until just tender. Drain and toss with cornstarch and olive oil.
- Carefully spread the potatoes on the preheated parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway.
- While potatoes roast, sauté minced garlic in oil, then add gochujang, soy sauce, honey, and vinegar. Simmer for 3–4 minutes and stir in sesame oil.
- Remove potatoes from oven and let rest for 2 minutes. Toss in the warm chili garlic sauce.
- Garnish with sesame seeds and green onions. Serve immediately while hot and crispy.
Notes
- Use parchment paper to prevent sticking and enhance browning.
- Let roasted potatoes rest before saucing to maintain crispiness.
- Adjust gochujang amount to control spice level.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 6g
- Sodium: 490mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Korean potatoes, gochujang potatoes, spicy garlic potatoes, vegan Korean side, chili garlic potato