Gochujang Roasted Potatoes with Feta Yogurt and Ginger Chive Oil

A delicious Korean inspired brunch recipe that your family or guests will love.  Slightly spicy potatoes paired with a cooling yogurt spread, eggs and a fragrant ginger chive oil. 

Servings 4 servings


  • 1.5 pounds baby potatoes, large one cut in half
  • 2 + 3 tbsp vegetable oil (avocado or extra virgin olive oil)
  • 3-4 tbsp gochujang hot pepper paste
  • 2 cups plain greek yogurt (we used 5% m.f. for creaminess)
  • 1/2 cup feta cheese, crumbled
  • zest of half a lemon
  • 1 tbsp fresh ginger, grated
  • 1/3 cup chives, chopped small
  • 8 large eggs
  • sea salt


  1. Preheat oven to 425F. Mix the gochujang and 2 tbsp oil in a large bowl, set aside. Bring a large pot of water to boil, add the potatoes and boil for 15 minutes. Drain, leaving the potatoes in the pot. Add the pot cover and shake the potatoes to break up the skin a bit. Toss the potatoes into the gochujang oil mixture, then dump onto a parchment lined baking sheet.  Roast for 25 minutes, tossing halfway through.

  2. While the potatoes roast, rinse out the pot the potatoes were in and fill with water. Bring to a boil, add your eggs and boil 6 1/2 minutes for soft boiled eggs and 10 minutes for hard boiled eggs.  Remove from heat, drain, then pour cold water over the eggs while you prepare the remaining ingredients. 

  3. In a separate small pot, heat 3 tbsp oil until the oil shimmers, then add in the ginger and chives, give it a stir for 10 seconds then remove from heat and set aside. In a medium sized bowl, mash the feta with a fork, then stir in the yogurt, lemon zest and a pinch of salt, set aside. Peel eggs, and slice in two.

  4. To serve, add the yogurt feta sauce to a platter or to individual plates, top with roasted potatoes, the eggs, a sprinkle of flaky salt, and the ginger chive oil drizzled over top.