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Kimchi Potatoes


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  • Author: Lora
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Kimchi Potatoes is a deliciously unique side dish that combines the flavor of crispy potatoes with the tangy and spicy kick of kimchi.


Ingredients

Scale
  • 1 1/2 lbs. Yukon Gold potatoes
  • Salt for boiling
  • 2 Tbsp. neutral cooking oil
  • 2 cups napa cabbage kimchi, roughly chopped (plus 2 Tbsp. kimchi brine)
  • 4 to 5 chopped scallions, white and pale green parts separated from vibrant tops
  • 3 Tbsp. lower-sodium soy sauce or tamari
  • 1 tsp. fish sauce
  • 2 Tbsp. toasted sesame seeds
  • 3/4 cup plain full-fat or 2% Greek yogurt
  • 1 large garlic clove, grated
  • Sliced avocado and/or a crispy fried egg (optional for serving)

Instructions

  1. Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add ~1 tablespoon salt. Bring to a boil over high heat, then simmer, uncovered, for 12 to 15 minutes, until the potatoes are fork tender. Drain and set aside to slightly cool.
  2. Meanwhile, combine kimchi brine, soy sauce (or tamari), and fish sauce in a small jar or bowl; set aside.
  3. Once cool enough to handle, cut potatoes into chunks (about 1×1-inch in size).
  4. Heat oil in a large skillet or sauté pan over medium heat. Add potatoes and cook until golden and crisp, about 9 to 10 minutes.
  5. Stir in kimchi along with the white and pale green parts of scallions; cook 5 to 6 minutes, until the kimchi is nicely caramelized.
  6. Add soy sauce mixture and cook 2 more minutes, stirring often, until the sauce reduces and coats potatoes.
  7. Stir in sesame seeds and garnish with remaining bright green parts of scallions.
  8. In a small bowl, combine yogurt with grated garlic. Add a dollop of garlicky yogurt to each serving of kimchi potatoes.
  9. Enjoy with garnishes of choice (sliced avocado and/or fried or soft-boiled egg), if desired.

Notes

  • For a vegan option, omit the fish sauce.
  • Adjust the amount of kimchi to taste for spiciness.
  • Leftovers can be stored in the fridge for a couple of days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 5mg