Kimchi Potatoes

No ratings yet

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.

Prep Time20

Cook Time40

Total Time1

Course: Main dish or side

Cuisine: korean

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

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 1x1-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