Ingredients (Serves 3–4)
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500g baby potatoes (or regular potatoes, cut into chunks)
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1½–2 tbsp The Bold Pantry – Main Character Gochujang Ramen Seasoning
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2 tbsp olive oil
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1 tbsp melted butter (optional but amazing)
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3–4 cloves garlic, finely chopped
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1 tsp honey or brown sugar (optional, for caramelised edges)
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Salt (only if needed — seasoning already has salt)
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Fresh spring onions or coriander, to garnish
- Sesame seeds (optional)
Method
1️⃣ Parboil
Boil potatoes in salted water for 12–15 minutes until fork tender.
Drain and let steam dry for 5 minutes (this helps crisping).
2️⃣ Rough Them Up
Shake the potatoes in the pan slightly to rough up the edges — this creates crispy ridges.
3️⃣ Season
In a large bowl, mix:
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Olive oil
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Melted butter
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Garlic
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Gochujang seasoning
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Honey (if using)
Toss potatoes until fully coated.
4️⃣ Roast
Spread on a baking tray (don’t overcrowd).
Roast at 200°C (fan) for 30–40 minutes.
Flip halfway through.
They should be:
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Deep golden
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Slightly caramelised
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Crispy at the edges
5️⃣ Finish
Sprinkle:
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Extra seasoning (optional)
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Sesame seeds
- Fresh spring onions