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

Boil the small waxing potatoes in salted water for about 10 minutes until fork-tender.

In a large mixing bowl, combine melted plant-based butter, garlic powder, gochugaru, and salt. Toss the drained potatoes until evenly coated.

Gently smash each potato slightly to create textured surfaces before arranging them on a baking tray.

Bake or air fry the potatoes for 20 minutes until golden brown and crispy.

Mix chopped shallots with lime juice and let sit for 5 minutes to pickle.

Whisk together vegan mayonnaise, gochujang, fish sauce, and cilantro in another bowl until smooth.

Plate the crispy potatoes, drizzle with half the dressing, and garnish with chives and sesame seeds.