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These Crispy Kimchi Potatoes with garlicky yogurt are downright crave-worthy. Enjoy as a side dish or top with a crispy fried egg and avocado for a satisfying meal.
This recipe is inspired by Food 52.
Table of Contents
Why You’ll Love these Kimchi Potatoes
- Minimal ingredients. Since kimchi is already incredibly flavorful, you need very few extra flavor boosters.
- Nutritious. Cabbage kimchi is a great source of fiber and micronutrients. Even though the probiotic properties may be sacrificed by cooking, I still consider it gut healthy due to the prebiotic fiber.
- Easy. After par-boiling the potatoes (which can be done ahead), all of the magic happens in one pan.
- Hearty + Satisfying. What’s not to love about a pan of potatoes? These potatoes are so incredibly satisfying between the hearty textures and deeply savory flavors.
My husband and I have made this recipe probably 20+ times the past year and have been tweaking it to perfection.
It’s the one potato dish that just always sounds good no matter which cuisine we are craving.
And if you’re like us and love to include kimchi in any meal of the day, these Kimchi Potatoes will be right up your alley.
Top with a dollop of garlicky yogurt, extra scallions, and toasted sesame seeds, and you have the most dynamite potato dish.
The Ingredients
- Potatoes: I suggest using Yukon gold potatoes, which are buttery and creamy. They also crisp up beautifully after being par-boiled.
- Kimchi: Look for napa cabbage kimchi in the refrigerated section of your supermarket, near the tofu. Kimchi is a great source of pre and probiotics, and offers punchy, spicy, deeply savory flavors.
- Soy sauce: Soy sauce or tamari (if making gluten free) add extra savoriness to the potatoes.
- Fish sauce: If you’re not familiar, fish sauce is a fermented condiment typically made from anchovies with a super savory, umami punch. A little goes a LONG way in terms of saltiness and funky flavor, however it really amplifies the aromatic backbone of this dish.
- Scallions: Use both the white and green parts of the scallion, along with the vibrant green tops for garnish.
- Sesame seeds: Look for toasted sesame seeds, which have a richer, nuttier flavor.
- Yogurt: Either plain 2% or full-fat Greek yogurt work here. Or, if making the potatoes dairy free, use your favorite brand of plant-based yogurt.
- Garlic: I like to grate the garlic on a microplane, which really infuses the yogurt with garlicky flavor.
- Optional for garnish: sliced avocado, a crispy fried egg, or nori.
For a complete list of ingredients and quantities, see the recipe card below.
The Directions
Step 1: Boil Potatoes in a large pot of generously salted water until fork tender. Drain and cut into chunks.
Step 2: Sauté potatoes in oil for about 9 to 10 minutes, until golden and crisp.
Step 3: Add kimchi and scallions to the pan with potatoes.
Step 4: Cook until caramelized, about 6 minutes.
Step 5: Add kimchi brine, soy sauce, and fish sauce. Cook for 2 more minutes, until the liquid reduces and coats potatoes.
Step 6: Stir in sesame seeds and garnish with the bright green tops of scallions.
Lastly, mix garlicky yogurt in a small bowl and add a dollop to each serving of kimchi potatoes. If desired, serve with avocado and a crispy fried egg.
Recipe Variations
- Add Extra Veggies. Additional veggies that would be delicious in this dish are sautéed spinach, zucchini, red onion, and mushrooms.
- Add Protein. Outside of topping the kimchi potatoes with a crispy (or soft boiled egg), feel free to add chorizo, crispy pancetta, or ground pork. The garlicky yogurt topping also adds a good dose of protein!
- Make Gluten Free. Swap the soy sauce for tamari, which is naturally gluten free.
- Use Different Potatoes. Instead of Yukon Gold potatoes, fingerling or any baby potato will also work.
- Make Spicy. Add a drizzle of chili crisp (or chili crunch) to the kimchi potatoes for an extra kick.
Make-Ahead and Storage Tips
- Make-Ahead: You can boil the potatoes up to 24 hours in advance. Just keep refrigerated until ready to slice and saute.
- Store: Cover leftovers and refrigerate for up to 3 days.
- Reheat: Rewarm leftover kimchi potatoes in a skillet or microwave until the potatoes are warm. (The skillet method is preferred, as it will re-establish some crisp to the potatoes.)
More Recipes Using Kimchi
Crispy Brussels Sprouts with Kimchi Sauce
Korean Eggplant and Mushroom Tacos with Kimchi Cream
Kimchi Fried Rice with Sesame-Braised Tempeh
The Ultimate Kimchi Breakfast Pizza
If you give these crispy Kimchi Potatoes a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Kimchi Potatoes
Equipment
- Large stockpot or Dutch oven
- Large skillet
Ingredients
- 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), separated
- 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
For Serving (optional)
- Sliced avocado and/or a crispy fried egg
Instructions
- 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.Meanwhile, combine kimchi brine, soy sauce (or tamari), and fish sauce in a small jar or bowl; set aside.
- Once cool enough to handle, cut potatoes into chunks (about 1×1-inch in size).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. Stir in kimchi along with the white and pale green parts of scallions; cook 5 to 6 minutes, until the kimchi is nicely caramelized. Add soy sauce mixture and cook 2 more minutes, stirring often, until the sauce reduces and coats potatoes. Stir in sesame seeds and garnish with remaining bright green parts of scallions.
- In a small bowl, combine yogurt with grated garlic. Add a dollop of garlicky yogurt to each serving of kimchi potatoes. Enjoy with garnishes of choice (sliced avocado and/or fried or soft-boiled egg), if desired.
Notes
- Make-Ahead: You can boil the potatoes up to 24 hours in advance. Just keep refrigerated until ready to slice and sauté.
- Store: Cover leftovers and refrigerate for up to 3 days.
- Reheat: Rewarm leftover kimchi potatoes in a skillet or microwave until the potatoes are warm. (The skillet method is preferred, as it will re-establish some crisp to the potatoes.)
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
