Description
These Crunchy Parmesan Crusted Potatoes with Tobiko Gochujang Dip are a delicious fusion appetizer combining the crispiness of roasted Parmesan-coated baby potatoes with a spicy, tangy Korean-inspired dipping sauce featuring tobiko. Perfect as a side dish or party snack, they bring a vibrant mix of Italian and Korean flavors to your table.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup finely grated Parmesan cheese
- 2 tablespoons cornstarch
Dip
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 2 teaspoons honey
- 2 tablespoons tobiko (flying fish roe)
- 1 green onion, finely chopped
- Sesame seeds for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss the potatoes: In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper, tossing thoroughly to coat all pieces.
- Prepare the Parmesan coating: In a shallow dish, mix the finely grated Parmesan cheese together with cornstarch to help the cheese adhere better and create a crispy crust.
- Coat the potatoes: Press the cut side of each potato half firmly into the Parmesan-cornstarch mixture, then arrange them cut-side down on the baking sheet in a single layer.
- Roast the potatoes: Bake for 30 to 35 minutes until the potatoes are golden brown, crispy on the outside, and tender inside.
- Make the tobiko gochujang dip: While the potatoes are cooking, whisk together mayonnaise, gochujang, rice vinegar, soy sauce, and honey until smooth. Gently fold in the tobiko and sprinkle the dip with chopped green onion.
- Serve: Transfer the roasted potatoes to a serving platter, sprinkle extra Parmesan if desired, garnish with sesame seeds, and serve hot alongside the tobiko gochujang dip.
Notes
- For extra crispiness, let the potatoes rest on the baking sheet for 5 minutes before removing to help set the crust.
- The tobiko gochujang dip can be made a few hours ahead and kept chilled until ready to serve.
- To make this recipe vegetarian, simply omit the tobiko from the dip.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Fusion (Italian-Korean)
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
