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Korean-Style Potatoes in Creamy Spicy Sauce

This recipe is perfect for those who love potatoes with a flavorful Korean twist. It’s a fusion take on creamy Cajun potatoes, featuring crispy baby potatoes coated in a rich, spicy, and creamy sauce.

Ingredients

For Boiling Potatoes
16 to 17 baby potatoes
Water (as needed for boiling)
Salt (as required)

For Frying Batter
3 tbsp corn starch
2 tbsp flour (atta or all-purpose flour)
Water (as needed to make a thin batter)
Salt and pepper (to taste)

Oil (for frying)

For Sauce
1 tbsp gochujang paste
1 to 2 tbsp tomato ketchup (optional)
2 tbsp red chili sauce
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sugar
4 to 5 tbsp water
½ cup thick yogurt or mayonnaise (or a mix of both)

For Garnish
Green onions, chopped

Instructions

Step 1: Boiling the Potatoes
Add the baby potatoes to a pot of water with salt and bring to a boil.
Boil the potatoes for 15 to 20 minutes until they become fork-tender.
Drain the potatoes and let them cool slightly until they are easy to handle.
Using the bottom of a glass, gently press each potato to flatten slightly, but do not press too hard to avoid breaking them. Set aside.

Step 2: Preparing the Sauce
In a pan, combine gochujang paste, tomato ketchup (if using), red chili sauce, minced garlic, minced ginger, soy sauce, rice vinegar, sugar, and water.
Stir well and cook over low heat until the sauce comes to a gentle boil. Avoid overcooking the garlic.
Turn off the heat and let the sauce cool completely.
Once cooled, mix in thick yogurt or mayonnaise until smooth and well combined. Set aside.

Step 3: Preparing the Frying Batter
In a bowl, mix corn starch, flour (atta or all-purpose), salt, and pepper.
Gradually add water while whisking to create a thin batter that lightly coats the potatoes.

Step 4: Frying the Potatoes
Heat oil in a pan over medium heat for shallow frying.
Dip each flattened potato into the batter, ensuring a light coating.
Carefully place the potatoes in the hot oil and fry until golden brown and crispy on both sides.
Remove from the oil and immediately season with a pinch of salt.

Step 5: Assembling the Dish
Arrange the hot, crispy potatoes on a serving plate.
Drizzle or toss them with the prepared creamy spicy sauce.

Garnish with chopped green onions.

Serve immediately and enjoy!

This dish is a perfect balance of crispy, creamy, and spicy flavors, making it a great appetizer or snack.

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