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Kimchi Salt Roast Potatoes

Crispy on the outside, fluffy in the middle, these kimchi salt roast potatoes are a delicious alternative to traditional roasties. They’re a great accompaniment to just about anything – meat, chicken, fish, you name it.

Note: this recipe makes more kimchi salt than you’ll need. By nature, dehydrating anything in the oven or air fryer necessitates using lots of energy. If you want to avoid this, feel free to toss these roast potatoes in your seasoning salt of choice – they’ll be delicious regardless!

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 4 1x

Ingredients

Scale

For the kimchi salt: 

  • 200g jar kimchi
  • 2 tbsp fine sea salt
  • 2 tsp sugar

For the potatoes:

  • 1 kg Maris Piper potatoes
  • enough cold chicken stock to cover the potatoes
  • 150g goose fat, duck fat or vegetable oil

Instructions

  1. Strain the kimchi through a sieve, applying very firm pressure to dry it out as much as possible, then chop it into small pieces.
  2. Arrange the kimchi in a single layer and bake or air fry on greaseproof paper at 75℃ for around 3 hours, or until completely dry and crispy, then leave to cool.
  3. Place the dehydrated kimchi in a mortar and grind to a powder with a pestle. Add the salt and sugar, grind again to combine, then store in an airtight container. Alternatively, you can use a small blender for this. It will keep at room temperature for up to 2 months.
  4. Place a roasting tin in the oven (one large enough to fit the potatoes in a single layer) and heat it to 220°C / fan 200°C.
  5. Peel, quarter, wash and drain the potatoes, then transfer to a large pot and cover with cold chicken stock. Season very generously with salt (this is key!) and bring to a boil over a high heat.
  6. Once boiling, cook for 2 minutes, or until the potatoes are just fork tender, then drain and leave to steam dry for 5 minutes.
  7. Meanwhile, place the goose fat in the now hot roasting tin and heat it in the oven for at least 5 minutes.
  8. Give the colander a good shake to rough up the outsides of the potatoes (this will make them super crispy), then carefully tip the potatoes into the hot oil and toss to coat.
  9. Roast for 45 to 50 minutes, or until golden and crispy, tossing every 10 to 15 minutes and draining off the fat for the final 10 minutes of roasting.
  10. Sprinkle a good pinch of kimchi salt over the potatoes and toss to coat then serve immediately – enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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