Epically Delicious Kimchi Potatoes with Garlicky Yogurt

Crispy pan-seared Yukon Gold potatoes in a savory napa cabbage kimchi sauce with toasted sesame seeds, scallions, and a garlicky yogurt topping. Perfectly balanced between spicy and cooling flavors.

By @dishingouthealth

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 1.5 lbs Yukon Gold potatoes
• 1 tablespoon salt
• 2 tablespoons kimchi brine reserved from kimchi
• 3 tablespoons soy sauce
• 1 teaspoon fish sauce
• 2 tablespoons neutral cooking oil such as canola or vegetable oil
• 2 cups napa cabbage kimchi roughly chopped
• 4 units scallions white and pale green parts, chopped
• 2 tablespoons toasted sesame seeds
• 0.75 cup plain Greek yogurt full fat or 2%
• 1 clove garlic large, grated

Instructions

1. Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add about 1 tablespoon of salt.
2. Bring to a boil over high heat, then simmer, uncovered, for 12 to 15 minutes, until the potatoes are fork tender. Drain and set aside to slightly cool.
3. Meanwhile, combine 2 tablespoons kimchi brine, soy sauce, and fish sauce in a small jar or bowl; set aside.
4. Once cool enough to handle, cut potatoes into 1x1-inch pieces.
5. Heat oil in a 12” frying pan over medium heat. Add potatoes and cook until golden and crisp, 9 to 10 minutes.
6. Stir in kimchi along with the white and pale green parts of scallions; cook 5 to 6 minutes, until the kimchi is nicely caramelized.
7. Add soy sauce mixture and cook 2 more minutes, stirring often, until the sauce reduces and coats potatoes. Stir in sesame seeds and garnish with remaining bright green parts of scallions.
8. Combine yogurt with grated garlic in a bowl, and add a dollop of yogurt mixture to each serving.