Theo's Crispy Gochujang Potato Coins with Sesame Scallions
Golden potato coins get tossed in a sticky gochujang maple glaze and finished with sesame scallions.
Prep: 8 · Cook: 20 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (203 reviews)
INSPIRED BY
A fast microwave-and-skillet method makes these glazed potato coins crisp enough for a lively side dish.
Story
Theo likes a side that can hold its own next to the main event, and these potato coins come out swinging. The hot skillet gets the edges crisp, then a sticky gochujang maple glaze loads on sweet heat. Grab a sour cream dunk and get this plate on the table before the crew starts stealing them.
By Theo
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes, sliced into 1/4-inch coins
- 1 tablespoon neutral oil
- 1/2 teaspoon kosher salt
- 1 tablespoon gochujang
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 garlic clove, finely grated
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1/2 cup sour cream, for dipping
Instructions
- Place the potato coins in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 6 minutes, until barely tender, then drain and pat very dry.
- Whisk the gochujang, maple syrup, rice vinegar, sesame oil, and garlic in a small bowl.
- Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the potatoes in a single layer and season with salt.
- Cook the potatoes for 4 to 5 minutes per side, turning once, until browned and crisp. Work in batches if needed.
- Pour the gochujang mixture into the skillet and toss the potatoes for 1 minute until lightly glazed.
- Scatter over the scallions and sesame seeds. Serve hot with sour cream for dipping.
Chef Tips
- Dry the potatoes thoroughly after microwaving so their cut sides brown instead of steam.
- Keep the glaze moving in the skillet and take the pan off the heat if it starts to catch.
- For less heat, use half the gochujang and add an extra teaspoon of maple syrup.
- Serve right away, since the glaze softens the crisp potato edges as it sits.
Cook's Notes
- Dry the potatoes thoroughly after microwaving so their cut sides brown instead of steam.
- Keep the glaze moving in the skillet and take the pan off the heat if it starts to catch.
- For less heat, use half the gochujang and add an extra teaspoon of maple syrup.
- Serve right away, since the glaze softens the crisp potato edges as it sits.