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.
Table of Contents
- Introduction
- Kimchi Salt Roast Potatoes: Key Ingredients
- The Perfect Kimchi Salt Roast Potatoes
- Kimchi: A Korean Staple
- The Role of Goose Fat
- Creating Kimchi Salt
- Roasting Your Potatoes
- Kimchi Salt Roast Potatoes Serving Suggestions
- Where to Shop
- Love Potatoes? Here Are More Delicious Recipes to Try!
- Final Thoughts
Introduction
Kimchi Salt Roast Potatoes are a fun and flavourful twist on the classic roast potato. By combining the traditional British favourite with the bold, tangy flavours of Korean kimchi, this dish brings a unique and exciting element to your meal. Perfect for pairing with meat, chicken, or fish, these potatoes are sure to impress. Let’s jump into the ingredients required to make this delicious side.
Kimchi Salt Roast Potatoes: Key Ingredients
- Maris Piper Potatoes: Known for their fluffy texture and crispy exterior when roasted.
- Kimchi: A Korean staple of fermented vegetables which adds a spicy, tangy flavour.
- Fine Sea Salt: Enhances the overall flavour of the dish.
- Sugar: Balances the tanginess of the kimchi.
- Chicken Stock: Adds a rich depth of flavour to the potatoes.
- Goose Fat, Duck Fat, or Vegetable Oil: Ensures the potatoes become golden and crispy.
The Perfect Kimchi Salt Roast Potatoes
Choosing the right potato variety is crucial for achieving the perfect roastie. I like Maris Piper potatoes due to their high starch content, which creates a fluffy interior and a crispy exterior. Other good options include King Edward and Desiree potatoes. The key is to use a variety that roasts well, giving you that desirable contrast between a crunchy outside and a soft, fluffy inside.
Kimchi: A Korean Staple
Kimchi, a traditional Korean side dish, is made from fermented vegetables, most commonly cabbage and radishes, with a variety of seasonings such as chilli powder, garlic, ginger, and fish sauce. The fermentation process gives kimchi its distinctive tangy, spicy flavour. It’s not only a delicious addition to many dishes but also packed with probiotics, which are beneficial for gut health.
In Korea, kimchi is so integral to daily meals that many households have a dedicated kimchi fridge to store their various batches. Using kimchi in this recipe adds a unique, savoury depth to the salt that elevates the roast potatoes. Beyond its flavour, kimchi also symbolises Korean culinary heritage, reflecting a deep tradition of fermentation and preservation that has been passed down through generations.
The Role of Goose Fat
Goose fat plays a crucial role in achieving perfectly crispy roast potatoes. Its high smoking point and rich flavour make it ideal for roasting, as it allows the potatoes to cook evenly and develop a golden, crunchy exterior. Goose fat also adds a depth of flavour that complements the potatoes beautifully. For a vegetarian alternative, use vegetable oil or sunflower oil, which also have high smoking points and can produce similarly crispy results. These fats ensure that the potatoes not only taste amazing but also achieve the desired texture.
Creating Kimchi Salt
Creating kimchi salt involves a dehydration process that concentrates the flavours. First, strain the kimchi through a sieve, pressing firmly to remove as much liquid as possible. Next, chop the kimchi into small pieces and spread them in a single layer on greaseproof paper. Dehydrate in the oven or air fryer at 75℃ for about 3 hours, until the kimchi is completely dry and crispy. Once cooled, grind the dehydrated kimchi into a powder, then combine with fine sea salt and sugar. This salt can be stored in an airtight container at room temperature for up to two months. This process not only preserves the intense flavours of the kimchi but also creates a versatile seasoning that can be used to enhance various dishes.
Roasting Your Potatoes
To prepare the potatoes for roasting, start by peeling, quartering, washing, and draining the Maris Piper potatoes. Transfer them to a large pot and cover with cold chicken stock. Generously season with salt, which is crucial for flavouring the potatoes from the inside out. Bring to a boil over high heat, then cook for 2 minutes until just fork-tender. Drain the potatoes and allow them to steam dry for 5 minutes. This step removes excess moisture, which helps in creating a crispy exterior. Rough up the outsides by shaking them in a colander, then roast in hot goose fat at 220°C for 45 to 50 minutes, tossing every 10 to 15 minutes for even crisping. The final touch is a sprinkle of kimchi salt for a burst of flavour.
Kimchi Salt Roast Potatoes Serving Suggestions
Kimchi Salt Roast Potatoes make a versatile side dish. Pair them with roast meats, such as chicken, beef, or pork, for a hearty meal. They also complement grilled fish beautifully, adding a unique twist to the traditional fish and chips. For a vegetarian option, serve them alongside a fresh salad or a vegetable medley. The bold flavours of the kimchi salt add an exciting element to any dish.
Where to Shop
Most ingredients for this recipe can be found at your local supermarket. For the best quality kimchi, visit an Asian market or shop online. Look for kimchi that is naturally fermented for the most authentic flavour.
Love Potatoes? Here Are More Delicious Recipes to Try!
- Harissa Tahini Potato Salad: This is not your average potato salad! This version features tender potatoes tossed in a spicy harissa and creamy tahini dressing, adding a Middle Eastern twist to this classic dish.
- Kimchi Potato Rosti: If you have leftover potatoes and kimchi, make this recipe, which combines the crispiness of a traditional potato rosti with the bold, tangy flavours of kimchi.e dish that pairs well with everything from grilled meats to vegetarian mains.
- Sticky Tahini Butter Sweet Potatoes: For a sweet and savoury treat, try these Sticky Tahini Butter Sweet Potatoes. These are roasted until tender and coated with a luscious mix of tahini and butter, offering a rich, nutty flavour that’s perfectly balanced with a hint of sweetness.
- Crispy Parmesan Potatoes: If you love a good crunch, these Crispy Parmesan Potatoes are a must-try. Coated in a generous layer of Parmesan cheese and roasted to perfection, they offer a deliciously crispy exterior with a soft, fluffy centre. Ideal as a side or a snack!
- Lemon Roast Potatoes: Bright and zesty, these Lemon Roast Potatoes bring a refreshing twist to the classic roast potato. Infused with the tang of fresh lemon juice and aromatic herbs, these potatoes are roasted until golden and crispy, making them a fantastic accompaniment to any meal.
Final Thoughts
Kimchi Salt Roast Potatoes are a delightful twist on a classic side dish. The combination of crispy potatoes with the bold, tangy flavour of kimchi salt creates a unique and memorable addition to any meal. Enjoy the perfect balance of textures and flavours with this exciting recipe!
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!
- Prep Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 1x
Ingredients
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
- Strain the kimchi through a sieve, applying very firm pressure to dry it out as much as possible, then chop it into small pieces.
- 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.
- 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.
- 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.
- 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.
- Once boiling, cook for 2 minutes, or until the potatoes are just fork tender, then drain and leave to steam dry for 5 minutes.
- Meanwhile, place the goose fat in the now hot roasting tin and heat it in the oven for at least 5 minutes.
- 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.
- 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.
- Sprinkle a good pinch of kimchi salt over the potatoes and toss to coat then serve immediately – enjoy!
