I like that this recipe turns simple ingredients into something truly special. The crispy potatoes soak up all the flavors of kimchi and soy, while the yogurt sauce adds a cool, garlicky contrast. It’s easy to customize depending on my mood — spicy, mild, vegetarian, or dairy-free. I enjoy serving it as a side dish with grilled meats, rice bowls, or even on its own as a flavorful vegetarian main.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Potatoes 4 medium Yukon Gold potatoes (substitute with red potatoes if desired) 2 teaspoons salt (use sea salt for extra taste) 4 tablespoons neutral cooking oil (canola or avocado oil work well)
For the Flavor 1 cup Napa cabbage kimchi, chopped (ensure it’s gluten-free) 3 scallions (separate white and green parts) 2 tablespoons lower-sodium soy sauce or tamari (use tamari for gluten-free) 1 teaspoon fish sauce (or coconut aminos for a vegetarian option) 1 tablespoon toasted sesame seeds
For the Garlicky Yogurt Sauce 1 cup plain Greek yogurt (swap in dairy-free yogurt if preferred) 2 cloves garlic, minced (or ½ teaspoon garlic powder)
Directions
Boil the potatoes: Place the Yukon Gold potatoes into a large pot filled with salted water. Boil for 12–15 minutes, or until fork-tender. Drain and let them cool slightly.
Cut and crisp: Once cool enough to handle, chop the potatoes into 1-inch chunks. Heat the cooking oil in a skillet over medium heat and sauté the potatoes for about 9–10 minutes, turning occasionally, until golden and crispy.
Add flavor: Stir in the chopped kimchi and the white parts of the scallions. Cook for another 5–6 minutes, allowing the flavors to combine and the kimchi to caramelize slightly.
Season: Pour in the kimchi brine (from the jar), soy sauce or tamari, and fish sauce (or coconut aminos). Stir well and cook for another 2 minutes to coat the potatoes evenly.
Finish: Sprinkle the toasted sesame seeds and add the green parts of the scallions on top. Remove from heat.
Make the yogurt sauce: In a small bowl, mix the Greek yogurt with minced garlic. Adjust seasoning with salt or lemon juice if desired.
Serve: Spoon the potatoes onto a plate and drizzle or serve alongside the garlicky yogurt sauce for dipping.
I sometimes use sweet potatoes for a slightly sweeter, softer twist.
To make it vegan, I swap the Greek yogurt for a coconut- or soy-based alternative and use coconut aminos instead of fish sauce.
I like to add a drizzle of sriracha or gochujang for extra heat.
When I want more crunch, I toss in roasted peanuts or crushed sesame sticks before serving.
For a lighter flavor, I skip the yogurt and serve it with lime wedges and fresh herbs like cilantro.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the potatoes in a skillet or air fryer to restore their crispness. The yogurt sauce keeps for about 2 days in the fridge; I stir it before using again.
FAQs
What kind of kimchi works best?
I prefer Napa cabbage kimchi, as it has a nice balance of spice, crunch, and tang that complements the potatoes perfectly.
Can I make this without an air fryer or deep fryer?
Yes — pan-frying works great, and baking the potatoes at 425°F (220°C) until crispy is another easy option.
How do I make it less spicy?
I rinse the kimchi lightly or use mild kimchi to reduce heat.
Can I use leftover roasted potatoes?
Absolutely! I often repurpose leftover roasted potatoes by tossing them in this kimchi mixture for a fast weeknight dish.
What can I use instead of Greek yogurt?
I use sour cream, dairy-free yogurt, or even tahini sauce for a different flavor profile.
Is this dish gluten-free?
Yes, as long as I use tamari instead of soy sauce and ensure the kimchi is gluten-free.
Can I add protein to this recipe?
Definitely — I sometimes toss in crispy tofu or a soft-boiled egg to make it more filling.
Why are my potatoes not crispy?
They may be too wet after boiling. I make sure to let them dry completely and cook in a hot skillet without crowding.
How can I make the sauce more flavorful?
I sometimes add a squeeze of lemon juice, a pinch of salt, or a drizzle of sesame oil to the yogurt for more depth.
What’s the best way to serve it?
I love serving it warm as a side to grilled meats or as a main dish with steamed rice and pickled vegetables.
Conclusion
I love how these Crispy Kimchi Potatoes combine everything I crave — crunch, spice, and creamy richness — in one simple, flavorful dish. The contrast between the crispy potatoes and the tangy kimchi is pure comfort food with a twist. Whether I’m cooking for guests or just for myself, this recipe always delivers a satisfying, flavor-packed experience that keeps me coming back for more.
These Crispy Kimchi Potatoes combine golden, crunchy potatoes with tangy, spicy kimchi and a creamy garlic yogurt sauce for the perfect balance of heat, texture, and comfort. It’s an easy Korean-inspired side dish that’s bold, flavorful, and irresistibly satisfying.
Ingredients
For the Potatoes:
4 medium Yukon Gold potatoes
2 teaspoons salt
4 tablespoons neutral cooking oil (canola or avocado)
For the Flavor:
1 cup Napa cabbage kimchi, chopped
3 scallions (white and green parts separated)
2 tablespoons soy sauce or tamari
1 teaspoon fish sauce (or coconut aminos for vegetarian)
1 tablespoon toasted sesame seeds
For the Garlicky Yogurt Sauce:
1 cup plain Greek yogurt (or dairy-free alternative)
2 cloves garlic, minced (or ½ teaspoon garlic powder)
Instructions
Boil the potatoes: Add potatoes to a large pot of salted water. Boil for 12–15 minutes until fork-tender. Drain and let cool slightly.
Crisp the potatoes: Cut into 1-inch chunks. Heat oil in a skillet over medium heat and sauté for 9–10 minutes, turning occasionally, until golden and crispy.
Add the flavor: Stir in chopped kimchi and the white parts of the scallions. Cook for 5–6 minutes, allowing the kimchi to caramelize slightly.
Season: Pour in soy sauce (or tamari), fish sauce (or coconut aminos), and a spoonful of kimchi brine. Stir and cook for 2 minutes until potatoes are evenly coated.
Finish: Sprinkle sesame seeds and green parts of scallions over the top. Remove from heat.
Make the yogurt sauce: In a small bowl, mix Greek yogurt with minced garlic. Adjust seasoning with salt or a squeeze of lemon juice.
Serve: Plate the potatoes and drizzle or serve alongside the garlicky yogurt sauce for dipping.
Notes
Use well-drained kimchi to prevent excess moisture in the skillet.
For extra spice, add a drizzle of sriracha or gochujang.
Make it vegan by swapping the yogurt and fish sauce for plant-based options.
For maximum crispiness, avoid overcrowding the pan when frying the potatoes.
Reheat leftovers in a skillet or air fryer to keep them crisp.
