Crispy Korean Potatoes

$- 1 lb baby potatoes, halved - 3 tablespoons corn starch - 2 tablespoons vegetable oil - 2 tablespoons gochugaru (Korean red chili flakes) - 1 tablespoon garlic powder - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 2 green onions, chopped - Sesame seeds for garnish - Salt to taste To start making crispy Korean potatoes, gather your ingredients. The baby potatoes are key. Their small size cooks well and gives a nice texture. Corn starch helps create that crispy coating. You will also need vegetable oil for frying and gochugaru for heat. This Korean chili flake adds a lovely flavor. Garlic powder brings depth to the dish. Soy sauce adds umami and saltiness. Sesame oil gives a nutty finish, while chopped green onions add freshness. Lastly, sesame seeds make a great garnish. They add crunch and look nice on top. Make sure you have all these items before you start. If you miss any, it may change how your dish tastes. Happy cooking! {{ingredient_image_1}} To start, boil a large pot of salted water. Add the halved baby potatoes. Cook them for about 15 minutes. You want them tender but not mushy. Drain the potatoes in a colander and let them cool slightly. This step is key since it helps the potatoes crisp up later. Next, preheat your oven to 425°F (220°C). While it heats, line a baking sheet with parchment paper. This keeps the potatoes from sticking. Now, in a large mixing bowl, toss the cooled potatoes with corn starch. Make sure they are well coated. This will help create that perfect crunch. Now it's time for the fun part! In the same bowl, add vegetable oil, gochugaru, garlic powder, soy sauce, sesame oil, and salt. Mix everything together. It should smell amazing! Spread the potatoes in a single layer on the baking sheet. Bake them for 25 to 30 minutes. Remember to turn them halfway through. This ensures they cook evenly. For the crispiest potatoes, a few tips can help. Make sure to not overcrowd the baking sheet. Give each potato space to breathe. If they are too close, they will steam instead of crisp up. Enjoy the wonderful aroma as they bake! To make your Korean potatoes crispy, start with parboiling. This means you boil the potatoes until they are just tender, about 15 minutes. This step helps them cook evenly and makes them soft inside. After boiling, drain and let them cool for a bit. When you coat the potatoes, use enough oil and corn starch. The oil helps them crisp up in the oven. Corn starch creates a nice, crunchy layer. Toss the potatoes well so every piece gets coated. Garnishing is key for a beautiful dish. Once your potatoes are done, sprinkle chopped green onions and sesame seeds on top. This adds flavor and color. For a fun twist, drizzle a little extra sesame oil for a rich taste. These crispy potatoes pair well with many dishes. Serve them as a snack, or enjoy them alongside grilled meats or stir-fries. They add a great crunch to any meal. Avoid overcrowding the baking sheet. If the potatoes are too close, they won’t crisp up. Give each piece space to breathe for even cooking. Skipping seasoning steps is another mistake. Each spice adds flavor, so don’t rush this part. Make sure every potato is well-seasoned before baking. This will enhance the overall taste of your dish. Pro Tips Perfectly Parboil: Ensure that the baby potatoes are boiled until just tender but not falling apart. This will help achieve a crispy exterior once baked. Even Coating: Toss the potatoes with corn starch thoroughly to ensure an even coating, which contributes to a crispy texture after baking. Oven Temperature: Baking at a high temperature allows the potatoes to crisp up nicely. Make sure your oven is fully preheated before placing the baking sheet inside. Garnish Wisely: For added flavor and presentation, consider garnishing with additional sesame seeds and chopped herbs just before serving. {{image_2}} You can easily boost the flavor of your crispy Korean potatoes. Try adding different spices to the mix. For example, smoked paprika adds a nice depth. You could also use cayenne pepper for more heat. Experiment with fresh herbs like cilantro or parsley for a fresh twist. Using alternative oils can change the taste too. Instead of vegetable oil, try sesame oil for a nutty flavor. Olive oil works well too and adds richness. Each option can bring a new layer to this dish. If you want a vegan version, it's simple! Just swap the soy sauce with tamari or coconut aminos. Both options keep the flavor strong. You can also skip the sesame oil if you prefer. For those watching their sodium intake, low-sodium soy sauce is perfect. This way, you keep the umami flavor without the extra salt. Gochugaru varies by region. Some are mild, while others pack a punch. Choose the type that suits your taste. You can also find blends that include garlic or sesame for extra flavor. Incorporating seasonal ingredients can add fun. In summer, toss in fresh corn or bell peppers. In winter, consider adding root veggies like carrots. Each season brings new tastes to enjoy in this dish! To keep your crispy Korean potatoes fresh, let them cool completely first. Place them in an airtight container. Glass or plastic containers work well. Make sure to avoid stacking too many potatoes on top of each other. This helps maintain their crispiness. Store the container in the fridge for up to three days. When it’s time to enjoy your leftovers, the best method is to reheat them in the oven. Preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet in a single layer. Bake for about 10-15 minutes. This helps them regain their crunch. Avoid using the microwave, as it can make the potatoes soggy. If you want a quick fix, you can use an air fryer. Set it to 350°F (175°C) for about 5-7 minutes. This keeps the crispy texture while warming them up. Crispy Korean potatoes are small, halved baby potatoes cooked to perfection. They get boiled first, making them tender. Then, they are coated with spices and baked until golden and crispy. The mix of gochugaru, garlic powder, and soy sauce gives them a unique, savory flavor. You can serve these potatoes as a snack or side dish. They look great and taste even better! Yes, you can make crispy Korean potatoes in an air fryer! Here’s how: 1. Boil the baby potatoes as usual until tender. 2. Let them cool and coat them with corn starch and spices. 3. Preheat your air fryer to 400°F (200°C). 4. Place the coated potatoes in the air fryer basket. Make sure they are in a single layer. 5. Cook for about 20 minutes, shaking the basket halfway through to ensure even cooking. 6. Check for crispiness. If needed, cook for a few more minutes. Using an air fryer gives you a delicious, crispy result with less oil! Absolutely! To make crispy Korean potatoes gluten-free, simply replace the soy sauce with a gluten-free soy sauce or tamari. This swap keeps the flavor while making the dish safe for gluten-sensitive folks. The rest of the ingredients are naturally gluten-free, so you can enjoy these tasty potatoes without worry! This article covers how to make crispy Korean potatoes. You learned the key ingredients, along with cooking and baking steps for the perfect texture. I shared tips for crispiness and serving ideas. Variations and storage tips help you customize your dish. Remember, the secret lies in seasoning and not overcrowding the baking sheet. Enjoy your crispy potatoes, and don’t hesitate to experiment with flavors! Happy cooking!$

Deliciously crispy baby potatoes seasoned with Korean spices.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish

Cuisine Korean

Servings 4

Calories 200 kcal

Ingredients

1 lb baby potatoes, halved
3 tablespoons corn starch
2 tablespoons vegetable oil
2 tablespoons gochugaru (Korean red chili flakes)
1 tablespoon garlic powder
1 tablespoon soy sauce
1 teaspoon sesame oil
2 pieces green onions, chopped
to taste sesame seeds for garnish
to taste salt

Instructions

Start by boiling a large pot of salted water. Add the halved baby potatoes and cook for about 15 minutes or until just tender. Drain and let them cool slightly.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, toss the parboiled potatoes with corn starch until they are well coated.
Add the vegetable oil, gochugaru, garlic powder, soy sauce, sesame oil, and salt to the bowl. Toss everything together, ensuring that the potatoes are evenly coated in the spice mixture.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.
Once the potatoes are crispy, remove them from the oven and sprinkle chopped green onions and sesame seeds on top before serving.

Notes

Serve hot as a snack or a side dish. Drizzle with extra sesame oil for added flavor.

Keyword crispy, Korean, potatoes, snack