Spicy Gochujang Roasted Potatoes

Start by washing the potatoes under cold running water to remove any excess starch, then transfer them to a large colander to drain thoroughly. Next, place the potatoes in a spacious microwave-safe container. Add 1 tablespoon of oil and a pinch of salt, mixing well to coat the potatoes evenly. Cover the bowl with a lid and microwave on maximum power for 4 minutes. After stirring, cover again and continue microwaving until the potatoes can be pierced easily with a fork, taking around 2 minutes. Transfer the cooked potatoes to another colander to drain off any remaining moisture.

Now, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup. In the same bowl you used to cook the potatoes, whisk together gochujang, 1 and a half tablespoons of oil, soy sauce, sesame oil, and red pepper flakes until well combined. Add the potatoes back to the bowl and mix them with the sauce, spreading them out onto the prepared baking sheet.

Roast the potatoes in the preheated oven, stirring occasionally until they turn golden brown and are cooked through, taking roughly 20 minutes. Remove the potatoes from the oven and garnish with chopped scallions for added flavor. Finally, squeeze a bit of lime juice over the top to add a touch of freshness.