When Lloyd first opened back in 2010, executive chef and co-owner Chris Dorsaneo was searching for his unique riff on the typical French fry. What he came up with became one of their most popular offerings: crack-ed potatoes.
The dish starts with a hefty portion of salty, satisfying, roasted-then-deep-fried fingerling potatoes, but what takes it to the next level is Dorsaneo’s take on ssamjang, a spicy Korean dipping sauce.
Though Lloyd uses this savory flavor bomb to add an unexpected, mouthwatering kick to their potatoes, it can be spooned over pretty much anything for a punch of umami flavor, such as rice, lettuce cups or noodles.
“It could be served on a shoe—it doesn’t matter, it’s delicious,” Dorsaneo says.
Lloyd crack-ed (ssamjang) sauce
Photography / Melissa Mjoen
Half of a white onion, sliced into medallions
2 jalapenos
2 scallions, sliced
2 cloves garlic
1 tbsp. honey
½ cup white miso
½ cup gochujang
1½ tbsp. toasted sesame oil
½ cup water
Step 1
Grill the onion medallions and jalapeno over open flame or in the broiler until charred, 2-3 minutes per side.
Step 2
To a blender, add scallions, garlic, charred jalapenos, charred onions, honey and water and blend until pureed.
Step 3
Add remaining ingredients to blender and puree again until sauce is completely smooth. You may need to add a little more water if the sauce is too thick. Spoon over your favorite carb and enjoy!
