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

Wash and dry the baby potatoes thoroughly, then cut them in half. In a bowl, combine potatoes with olive oil, salt, black pepper, and garlic powder.

Spread the seasoned potatoes on the baking sheet and roast for 35–40 minutes, flipping halfway through, until golden brown and crispy.

While potatoes roast, whisk together gochujang, honey (or maple syrup), rice vinegar, soy sauce (or tamari), and sesame oil in a bowl. Add minced garlic and grated ginger.

Once potatoes are slightly cooled, toss them in a large bowl with the dressing, then add green onions, sesame seeds, cucumber, and kimchi if using.

Serve warm or chilled, garnished with additional toppings as desired.