Description

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)

Cook Mode Prevent your screen from going dark

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish, Main Dish
Method: Pan-Fried
Cuisine: Korean Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 270
Sugar: 3g
Sodium: 680mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg