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Crispy Gochujang Potato Salad

Crispy roasted potatoes in spicy-sweet gochujang dressing make this gochujang salad feel both hearty and glossy. Halved baby potatoes roast until golden, then get tossed with a tangy, sweet glaze and finished with sesame and scallions for a Korean potato side.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 1 salt use to taste
  • 1 pepper use to taste
Gochujang dressing
  • 2 tbsp gochujang
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
Toppings
  • 2 tbsp sesame seeds
  • 3 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Roast the crispy potatoes
  1. Preheat the oven to 425°F and position a sheet pan on the middle rack. The oven should reach temperature before roasting so the potatoes start crisping right away.
  2. Toss the baby potatoes with olive oil, salt, and pepper in a bowl until evenly coated. You want every cut surface to look lightly glossy with seasoning.
  3. Spread the potatoes cut-side down on the sheet pan in a single layer. This helps the bottoms get golden and crispy during roasting.
  4. Roast for 30-35 minutes at 425°F, flipping once halfway if needed, until deeply golden and crisp. Look for browned edges and a firm, crunchy exterior.
  5. Let the potatoes cool for 30 minutes to room temperature. They should firm up so the dressing clings without turning the crust soggy.
Make the gochujang dressing and assemble
  1. Mix gochujang, mayonnaise, rice vinegar, honey, and sesame oil in a bowl until smooth and glossy. The sauce should look thick and pourable enough to coat the potatoes.
  2. Toss the cooled potatoes with the dressing until the spicy-sweet glaze coats every piece. You should see red-orange sheen on the crisp surfaces.
  3. Top with sesame seeds and sliced green onions for a fresh, crunchy finish. The sesame should look scattered and slightly toasted-looking after mixing.
  4. Serve at room temperature. The textures stay crispy outside while the potato interior stays tender.

Notes

For maximum crispness, cool the roasted potatoes fully (30 minutes) before tossing—this prevents steam from softening the crust. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 425°F oven for 8-10 minutes to re-crisp. Freezing is not recommended because the potatoes lose texture after thawing. If you want a lighter option, swap mayonnaise for a Greek-yogurt mayo blend while keeping the gochujang and honey ratios the same.