Crispy Kimchi Potatoes
If you’re craving a dish that’s both bursting with flavor and simple to create, these Crispy Kimchi Potatoes are your answer! This recipe combines the satisfying crunch of perfectly fried potatoes with the bold and tangy notes of kimchi, making it an irresistible option for weeknight dinners or casual gatherings. Whether served as a hearty main course topped with a crispy fried egg and creamy avocado or as a vibrant side dish, this meal is sure to please everyone at the table. With its quick preparation time and customizable toppings, you’ll find yourself reaching for this recipe again and again!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
- 1 1/2 lbs. Yukon Gold potatoes
- 2 cups napa cabbage kimchi, roughly chopped
- 3 Tbsp. lower-sodium soy sauce or tamari
- 2 Tbsp. neutral cooking oil
- 3/4 cup plain Greek yogurt
- 1 large garlic clove
Instructions
- Begin by boiling the Yukon Gold potatoes in salted water until fork-tender, about 12-15 minutes. Drain and allow them to cool slightly.
- Cut the cooled potatoes into 1-inch chunks. In a skillet, heat oil over medium heat and fry the potato chunks until golden and crispy, about 9-10 minutes.
- Add the chopped kimchi and white parts of scallions to the skillet, cooking for an additional 5-6 minutes until caramelized.
- Stir in a mixture of kimchi brine and soy sauce, cooking for another couple of minutes until thickened. Finish by adding toasted sesame seeds.
- In a small bowl, mix Greek yogurt with grated garlic for a flavorful topping.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://www.kitchenstorydaily.com/kimchi-potatoes/