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Sophie

Spicy Kimchi Roasted Potatoes: A Flavorful Delight!

A delicious and spicy twist on roasted potatoes, enhanced with the bold flavors of kimchi.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds baby potatoes halved
  • 1 cup kimchi chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the halved baby potatoes, chopped kimchi, vegetable oil, soy sauce, sesame oil, garlic powder, onion powder, and black pepper. Toss until the potatoes are well coated.
  3. Spread the potato mixture in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through for even cooking.
  5. Remove from the oven and let cool for a few minutes. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 500mgFiber: 4gSugar: 2g

Notes

  • For extra heat, add a teaspoon of gochugaru (Korean red pepper flakes) to the potato mixture before roasting.
  • Substitute sweet potatoes for a sweeter flavor and added nutrition. Adjust roasting time as needed for tenderness.

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