Ingredients
- 3 to 4 medium potatoes, cut into quarters
- 3 tbsp ChamCham Smoky Gochujang
- 4 tbsp olive oil
- Tiger Crunch, for garnish
- A pinch of spring onion, sliced
Method
1. Cut the potatoes into quarters and place them into cold salted water.
2. Bring to a simmer and cook until the potatoes are almost cooked through.
3. Drain and let them air dry and cool slightly.
4. Heat a generous amount of olive oil in a frying pan.
5. Add the potatoes and sauté until crispy and golden on all sides.
6. Add Smoky Gochujang and toss gently until the potatoes are evenly coated. Do not overdo the sauce, just enough to glaze.
7. Toss through the sliced spring onion right at the end.
8. Plate up and finish with Tiger Crunch for extra seasoning and crunch.
