Start by washing your new potatoes thoroughly. Place them in a large pot, fill with water, add fine sea salt, and bring to a boil. Cook for about 10 minutes until fork-tender but not mushy. Drain and cool slightly.

In a mixing bowl, toss warm potatoes with vegan butter, garlic powder, gochugaru, and additional salt to taste, ensuring each potato is well-coated.

Preheat oven to 200°C (or air fryer to 180°C). Spread seasoned potatoes on a baking sheet lined with parchment. Crush each potato to create surface area for crispiness. Roast for about 20 minutes until golden brown and crunchy.

In a bowl, combine chopped shallots with lime juice and let them pickle for about 5 minutes. Whisk together with vegan mayonnaise, gochujang paste, vegan fish sauce, and fresh coriander.

Once potatoes are crispy, remove from oven, place in a large serving bowl, and drizzle with half of the gochujang dressing. Toss gently to coat. Garnish with chives and toasted sesame seeds. Serve with remaining dressing on the side.