Description
Savory Kimchi Roasted Potatoes are a flavorful side dish that combines crispy, golden roasted potatoes with the tangy, spicy punch of kimchi. This easy recipe uses Yukon Gold or red potatoes tossed with garlic and olive oil, then roasted to perfection alongside kimchi for an irresistible combination of textures and flavors. Garnished with green onions and toasted sesame seeds, this dish adds a vibrant, Korean-inspired twist to your meal.
Ingredients
Scale
Potatoes and Kimchi
- 2 pounds Yukon Gold or Red Potatoes, cut into even, bite-sized pieces (about 1-inch cubes)
- 1 cup Kimchi (store-bought or homemade)
Seasonings and Garnish
- 3 tablespoons Extra Virgin Olive Oil
- 3 cloves Minced Garlic
- Salt, to taste
- Pepper, to taste
- 2-3 pieces Chopped Green Onions (for garnish)
- 1 tablespoon Toasted Sesame Seeds (for added crunch)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt, then pat them dry completely.
- Chop the potatoes: Cut the potatoes into even cubes, roughly 1 inch in size, to ensure uniform cooking.
- Toss with oil and seasoning: In a large mixing bowl, combine the chopped potatoes, olive oil, minced garlic, salt, and pepper. Toss well so all pieces are evenly coated.
- Add the kimchi: Fold in the kimchi gently, making sure it is distributed evenly among the potatoes without breaking down too much.
- Prepare the baking sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the potato and kimchi mixture out evenly in a single layer.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing the mixture halfway through to promote even browning and crispness.
- Check doneness: Test the potatoes for tenderness by piercing with a fork. If needed, continue roasting for an extra 5-10 minutes until fully cooked and crispy.
- Cool slightly: Remove the baking sheet from the oven and let the potatoes cool for a couple of minutes to allow the flavors to settle.
- Garnish and serve: Transfer the roasted potatoes to a serving dish and sprinkle with chopped green onions and toasted sesame seeds for freshness and crunch.
- Enjoy: Serve the Savory Kimchi Roasted Potatoes hot as a delicious side or snack.
Notes
- Use Yukon Gold or red potatoes for the best balance of creaminess and crispiness.
- Adjust kimchi amount based on your preferred spice level.
- Make sure potatoes are cut evenly to ensure uniform cooking.
- For extra crispiness, avoid overcrowding the baking sheet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
