Begin by rinsing 500 g of small waxy potatoes under cool water to remove any dirt. Place them in a large pot and cover with water, adding 1 teaspoon of fine salt. Bring to a boil and cook for about 10 minutes, or until fork-tender. Drain the potatoes and transfer them to a mixing bowl while they cool slightly.

Once the potatoes have cooled a bit, combine 1 tablespoon of melted plant-based butter or vegetable oil, ½ teaspoon of powdered garlic, and 1 teaspoon of Korean chili powder (gochugaru). Pour this mixture over the warm potatoes and gently toss them until they are evenly coated with the seasoning.

Preheat your oven to 200°C (fan on) while you prepare the next step. Line a baking tray with parchment paper. Using the bottom of a cup or fork, carefully smash the seasoned potatoes on the tray until they are flattened but still intact.

Place the smashed potatoes in the preheated oven and roast for about 20 minutes, looking for a golden-brown color.

While the potatoes are roasting, finely chop 2 shallots and combine them in a small bowl with the juice from half a lime. Let this mixture sit for about 5 minutes.

In a mixing bowl, combine 8 tablespoons of vegan mayonnaise, 1-2 tablespoons of Korean chili paste (gochujang), and 2 teaspoons of the plant-based fish sauce substitute. Add the pickled shallots and lime juice to this mixture and stir until smooth and well combined.

Once the potatoes have finished roasting, allow them to cool slightly on the baking tray, transfer them to a serving dish, and generously drizzle the prepared sauce over the crispy potatoes. Garnish with chopped fresh cilantro, finely sliced chives, and a sprinkle of toasted black sesame seeds.