Preheat your oven to 200°C (about 400°F) or air fryer to 180°C (around 350°F).

Chop waxy potatoes into even-sized pieces and boil in salted water for about 10 minutes until fork-tender.

Toss drained potatoes with melted butter, garlic powder, gochugaru, and fine salt in a mixing bowl.

Gently smash each potato piece using the flat base of a jar to create more surface area for crispiness.

Spread the smashed potatoes on a lined baking tray and roast for about 20 minutes until golden brown.

Finely chop shallots and soak them in lime juice for about 5 minutes.

Combine the soaked shallots with vegan mayo, gochujang, and fish sauce substitute in a bowl and whisk until smooth.

Plate the roasted potatoes, drizzle with half the sauce, and garnish with chives and sesame seeds.