Once you’ve had a taste of these sweet-and-spicy potatoes, you’ll be hooked. I’ve used hot sauce in place of the kochujang (spicy Korean bean paste) and olive oil in place of the sesame oil and they still turned out delicious. I remember making these for New Year’s dinner with my future mother-in-law but ate them all in the pan before they could make it to her house. Luckily I had made vegan fondue also, or I would have arrived empty-handed. Enough talking — get thee to the kitchen and make these!