Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse and dry your baby potatoes, then cut them in half or quarters. In a large mixing bowl, drizzle with olive oil and sprinkle salt, black pepper, and garlic powder. Toss to coat evenly.

Spread the seasoned potatoes in a single layer on the baking sheet and roast for about 35-40 minutes, flipping halfway, until golden brown and crispy.

In a medium bowl, combine gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, sesame oil, and optional mayonnaise or Greek yogurt. Whisk until smooth and stir in minced garlic and grated ginger.

Once the potatoes are roasted and slightly cooled, place them in a bowl and pour the dressing over. Toss gently to combine, adding cucumber, green onions, and sesame seeds.

Transfer the salad to a serving dish, garnishing with any additional toppings like crispy fried shallots or peanuts. Serve warm or chill for a refreshing option.