Start by washing the baby potatoes thoroughly to remove any dirt. Cut them into halves so they cook evenly and develop a crispy edge. Make sure they are similar in size for consistent cooking.

Place the potatoes in a bowl and pat them dry. Removing excess moisture helps them crisp up better in the oven. This step is small but makes a big difference in texture.

Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Toss everything well so each piece is coated evenly. Spread them out on a baking tray in a single layer.

Roast in a preheated oven at 200°C (400°F) for about 35–40 minutes. Flip them halfway through to ensure even browning. You’ll know they’re ready when they’re golden and crispy on the outside.

In a separate bowl, combine gochujang, mayonnaise, rice vinegar, and honey. Mix until smooth and creamy. The balance of spicy, tangy, and sweet flavors is key here.

Add minced garlic and sesame oil to the mixture. Stir well to enhance the flavor profile. Taste and adjust seasoning if needed depending on your preference.

Once the potatoes are crispy, let them cool slightly before mixing. This helps maintain their crunch while absorbing the dressing.

Add the warm potatoes to the bowl with dressing. Gently toss until each piece is coated. Be careful not to break the potatoes while mixing.

Sprinkle chopped spring onions and sesame seeds over the salad. These add freshness and a nice finishing touch.

Serve immediately while the potatoes are still slightly warm. This keeps the texture crispy and the flavors vibrant.