Gochujang roast potatoes

This gochujang roast potatoes recipe was inspired by my success with Marmite roast potatoes. I thought that as it had worked well there is should also work by substituting gochujang for the Marmite, although here I also add a sprinkling of sea salt at the end. My culinary discoveries are often made by accident when I’m in a rush and have to juggle with ingredients I may not have. But this one was a deliberate move to develop the Marmite idea. I think they are absolutely delicious and I hope you agree. In our household, this makes enough to feed two adults and two children.

Ingredients

• 2lbs 3 ounces / 1 kg roasting potatoes
• 1 tablespoon of gochujang
• 2 fluid ounces / 60ml olive oil
• sea salt, for sprinkling

Method

Preheat the oven to 230°C / 446°F (220°C / 428°F fan).

Put the gochujang and olive oil into a large roasting tray, give a good whisk until it coats the bottom (you can do this in a jug, but I do it straight in the roasting tray to save washing up!) and then put the tray in the oven to heat up.

Peel and cut the potatoes into 3 equal sized pieces and place in a large saucepan.  Cover with water and add a dash of salt before bringing to the boil.

Simmer for 5 minutes before removing and placing in a colander to drain.  Once drained, return to the pan, put on the lid, and give a shake just to fluff them up a little.

Remove the tray from the oven and carefully add the potatoes and turn to coat in the gochujang.

Roast in the oven for one hour, turning every now and again so that each side of the potatoes soaks up the gochujang goodness!

Sprinkle with sea salt and serve.

TRY MASALA ALOO (BOMBAY POTATOES)