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–+ servings

Gochujang Potato Wedges

Spicy and flavorful potato wedges coated in a savory gochujang sauce, perfect as a snack or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 4 medium Russet Potatoes washed and cut into wedges
Gochujang Sauce
  • 3 tablespoons Gochujang Korean chili paste
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Honey or maple syrup for vegan option
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ginger Powder
Toppings
  • 2 tablespoons Sesame Seeds for garnish
  • 2 scallions Green Onions sliced for garnish

Method
 

Prepare the Potatoes
  1. Preheat the oven to 425?F (220?C).
  2. Cut the washed potatoes into wedges and place them in a mixing bowl.
Make the Sauce
  1. In a separate bowl, mix together gochujang, soy sauce, sesame oil, honey, garlic powder, and ginger powder until well combined.
Coat the Wedges
  1. Pour the gochujang sauce over the potato wedges and toss until evenly coated.
Bake the Wedges
  1. Spread the coated potato wedges in a single layer on a baking sheet.
  2. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Serve
  1. Remove from the oven, garnish with sesame seeds and sliced green onions, and serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 4gSugar: 2gVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

For extra crispiness, soak the potato wedges in water for 30 minutes before baking.

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