Spicy Kimchi Potatoes Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 pounds Yukon gold potatoes, cut into 1-inch cubes
  • ½ cup plain Greek yogurt
  • 1 clove garlic, grated
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon gochujang, divided
  • 2 tablespoons avocado oil
  • 1 cup kimchi, roughly chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon soy sauce
  • 1 tablespoon white miso paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon gochugaru
  • 2 tablespoons toasted sesame seeds
Directions
  1. Add potatoes to a large pot of water over high heat.
  2. Bring the potatoes to a boil and cook until just fork tender, about 8 to 10 minutes.
  3. While potatoes are cooking, stir together yogurt, grated garlic, salt, pepper, and ½ tablespoon gochujang in a small bowl. Set aside.
  4. When potatoes are done cooking, drain and set aside.
  5. Heat the avocado oil in a large cast iron skillet over medium-high heat.
  6. Add potatoes and cook undisturbed for 8 minutes, until golden and crisp on the bottom.
  7. Stir and cook another 8 minutes, until the potatoes are browned all over.
  8. Stir in kimchi, scallions, and remaining gochujang and cook for 5 minutes.
  9. Whisk together soy sauce, miso paste, rice vinegar, sesame oil, fish sauce, and gochugaru in a small bowl.
  10. Pour sauce over potatoes and cook for 2 minutes, stirring to coat, until liquid reduces.
  11. Remove the potatoes from heat and stir in sesame seeds.
  12. Top the potatoes more scallions and serve with gochujang yogurt.