Preheat your oven to 200°C (fan) or air fryer to 180°C.

Boil the small waxing potatoes in salted water until fork-tender, about 10 minutes. Once done, drain them well to remove excess water.

Mix the melted plant-based butter, garlic powder, gochugaru, and salt in a large mixing bowl. Add the drained potatoes, tossing gently until well coated.

Smash the potatoes slightly using the base of a jar or flat utensil to create a textured surface that will crisp up beautifully. Arrange them on a baking tray.

Bake the potatoes for 20 minutes or air fry them for the same duration until golden brown and crispy on the edges.

Combine chopped shallots with lime juice in a small bowl, letting them pickle for about 5 minutes.

Whisk together the vegan mayonnaise, gochujang, plant-based fish sauce, and cilantro into the bowl with shallots until smooth and creamy.

Plate the slightly cooled crispy potatoes and pour half of the gochujang dressing over the top. Garnish with fresh chives and toasted sesame seeds. Serve remaining sauce on the side.