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

In a large pot, bring salted water to a rolling boil, then add the small waxing potatoes. Cook for about 10 minutes or until fork-tender.

Combine melted plant-based butter, garlic powder, gochugaru, and fine salt in a mixing bowl. Mix well, then toss the drained potatoes in the mixture until evenly coated.

Carefully smash the potatoes using a jar or flat utensil to create a slight smash.

Arrange the smashed potatoes on a baking tray lined with parchment paper and bake or air fry for about 20 minutes until golden and crispy.

While the potatoes are baking, pickle the chopped shallots with lime juice for 5 minutes.

Whisk together vegan mayonnaise, gochujang, plant-based fish sauce, and the pickled shallots in a bowl until smooth.

Plate the crispy potatoes and drizzle with the spicy gochujang dressing, garnishing with fresh chives and toasted black sesame seeds.