Kimchi Potatoes


Preparation info

  • Serves


    • Difficulty


Appears in



By Matthew Kenney

Published 2017

  • About



  • Makes 6 servings
  • 3 pounds baby potatoes
  • 4 garlic cloves, smashed with the side of a knife
  • ½ bunch thyme
  • 3 tablespoons whole black peppercorns
  • ½ cup salt, plus more for seasoning
  • Water, to cover



    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 water and discard the thyme, garlic, and peppercorns. Cool the potatoes in baking pans. Lightly smash the potatoes by pressing down lightly with heel of your hand. They should remain mostly intact. Fry the precooked potatoes in a 350°F fryer, or a pot of oil heated to 350°F, until golden brown and crispy, about 5–7 minutes. After frying, season the potatoes with salt.

    Kimchi Purée

    Blend all ingredients in a high-speed blender until very smooth and completely mixed, gradually increasing speed, about 2 minutes. There should not be any speckles. The mixture will be bright red. Transfer the purée to a squeeze bottle and store in the refrigerator until needed.