Name: Kimchi Potatoes
Yield: Serves 6
Ingredients: 3 garlic cloves, large; Water, to cover; ⅓ cup agave; 1-inch piece ginger, peeled and sliced; ⅓ cup gochugaru; 4 scallions, sliced into 1-inch pieces; ¾ cup carrot, peeled, roughly chopped; ½ bunch thyme; ½ cup water; 1½ teaspoons salt; ¼ cup microgreens or thinly sliced scallions (garnish); 2 tablespoons tamari; 2 tablespoons dulse flakes; 4 garlic cloves, smashed with the side of a knife; 3 pounds baby potatoes; 3 tablespoons whole black peppercorns; ½ cup kimchi purée; ½ cup salt, plus more for seasoning; ½ pound fried potatoes; 2 tablespoons dulse (garnish); ¼ cup kimchi

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Potatoes

Makes 6 servings
3 pounds baby potatoes
4 garlic cloves, smashed with the side of a knife
½

Method

Potatoes

In a large pot, place the potatoes, garlic, thyme, peppercorns, and salt. Fill the pot with water, just to cover the potatoes and aromatics. Bring the water to a boil, then reduce heat to a simmer. Continue to simmer the potatoes until they are cooked all the way through, and easily pierced with a knife, about 20–30 minutes. Once cooked, drain the