2 russet potatoes
peeled and cut into chunks
2 ½ tablespoons grapeseed oil
1 teaspoon salt
2 tablespoons gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes (Optional)
Rinse potatoes in a colander to remove excess starch. Drain.
Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet.
Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.
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