Ingredients
Equipment
Method
Roast the potatoes
- Preheat the oven to 425°F and set out a sheet pan. This hot oven helps the cut sides crisp instead of steam.
- Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them cut-side down in a single layer for maximum browning.
- Roast for 30-35 minutes, flipping once if needed, until golden and crispy. Look for deep caramelized edges and a dry, crunchy surface.
Cool and make the dressing
- Let the roasted potatoes cool for 30 minutes. Cooling firms the crispy exterior so the salad holds together.
- Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil until smooth and glossy. The dressing should look thick enough to coat potatoes.
Assemble and serve
- Toss the cooled potatoes with the gochujang dressing until well coated. Ensure every piece gets a thin, sticky glaze.
- Top with sesame seeds and sliced green onions. Add them right before serving for the best crunch and freshness.
- Serve at room temperature. Room-temp resting balances the sweetness and heat so the glaze clings well.
Notes
Pro tip: Roast on a preheated sheet pan and avoid overcrowding so the potatoes crisp. Store leftovers covered in the refrigerator for up to 3 days; the crispy edges will soften but the flavor improves. Freezing is not recommended. For a dairy-free swap, use a plant-based mayonnaise and confirm your gochujang is vegan.