Preheat your oven to 425°F (220°C) and place a sheet pan inside.

Toss halved baby potatoes with olive oil, salt, and black pepper until evenly coated.

Spread the potatoes in a single layer on the hot pan and roast for 30-35 minutes, flipping halfway through.

Once roasted, let them cool on the pan for about 30 minutes.

In a mixing bowl, combine gochujang, mayonnaise, rice vinegar, honey, and sesame oil. Stir until smooth.

Gently transfer cooled potatoes to a large bowl, pour the dressing over them, and toss to coat.

Sprinkle sesame seeds and green onions on top before serving.

Serve at room temperature for the best flavor.