Method.
1. Preheat the oven to 225 °C / 440 °F
2. Place the potatoes in a large pot, add 1 tablespoon of salt and water and cook until the potatoes are submerged and covered with 2.5 cm of additional water. Bring to a boil over medium-high heat and cook for 20 minutes or until potatoes are tender, then drain.
3. Mix ingredients for dipping sauce in a small bowl and set aside.
4. Brush a large baking tray with 1 tablespoon avocado oil, then place the potatoes on the tray. Place another baking tray on top and press to mash all the potatoes evenly. Drizzle the potatoes with the remaining avocado oil and season with fine sea salt and black pepper to taste. Bake for 30 minutes or until crisp and golden brown.
5. Remove from the oven and top with sesame oil, sesame seeds and gochugaro flakes. Serve with dipping sauce.
Entertainment!
