Wash the small waxy potatoes thoroughly and place them in a pot. Fill with water, add fine salt, and bring to a boil. Cook for about 10 minutes until fork-tender. Drain and transfer to a mixing bowl.

While warm, drizzle melted plant-based butter over potatoes. Sprinkle in garlic powder and Korean chili powder, along with a dash of salt. Toss gently to coat evenly.

Preheat the oven to 200°C (about 400°F). Line a baking tray with parchment paper. Smash each potato with a jar base or spatula, keeping some shape. Arrange on the tray.

Roast the smashed potatoes for about 20 minutes, or until golden and crispy. Alternatively, use an air fryer set to 180°C (around 350°F) until crispy.

Finely chop shallots and place in a bowl. Squeeze lime juice over shallots, mix, and let sit for 5 minutes for a quick pickle effect.

Combine vegan mayonnaise, gochujang, and plant-based fish sauce substitute in a bowl. Stir in pickled shallots and cilantro until well mixed.

Once potatoes cool slightly, return to mixing bowl. Drizzle half of the sauce over and toss gently to combine.

Transfer to a serving platter, drizzle remaining sauce on top, and garnish with chives and black sesame seeds.