Korean Style Cast Iron Potatoes

• 3 whole Yukon Gold Potatoes, Quartered, And Chopped Into Large Chunks
• 2 Tablespoons Gochujang Paste
• 2 Tablespoons Water
• 2 Tablespoons Canola Oil
• 1 Tablespoon Fresh Cilantro, Chopped, For Garnish
• 2 pinches Salt To Taste

1. Start by parboiling potatoes. Boil them just until fork-tender but not mushy. When done, strain potatoes.
2. During this time, stir gochujang paste and water to make a smooth mixture.
3. Heat a skillet on medium-high heat. Add oil and swirl in the pan. Add potatoes and cook until nice and crispy on the exterior, stirring along the way. Add gochujang mixture and toss. Cook for about 2-3 minutes or until gochujang has warmed through and coats all of the potatoes.
4. Shower potatoes with cilantro, and taste. If you want some salt, which I think potatoes always need, add salt.
5. Serve immediately. The end result was a great, smoky, funky, addictive taste that had me coming back for more.

potatoes, gochujang paste, water, canola oil, fresh cilantro, salt

Taken from tastykitchen.com/recipes/sidedishes/korean-style-cast-iron-potatoes/ (may not work)