"When you fuse kimchi + chimichurri = Kimchichurri! Fresh tangy sauce over hasselback potatoes"
Kimchichurri Hasselback Potatoes
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 small/medium yukon potatoes
- 2 tablespoons olive oil
- 1 pat butter
- pinches salt and pepper
- 2 stalks green onion
- 1 bunch cilantro leaves
- 1/3 cup napa cabbage kimchi
- 3 cloves minced garlic
- 3 teaspoon kimchi juice
- 1/2 tablespoon gochugaru
- 1 tablespoon light sesame oil
- 1/3 cup olive oil
Method
Step 1
Wash the potatoes, remove the eyes and soak in cold water for 10 mins. Preheat oven to 425F. Put potatoes on chopping board, flat side down. Cut in 5 mm intervals almost all the way through. Arrange potatoes in a baking tray. Rub butter on top of each potato, drizzle olive oil and sprinkle salt and freshly ground black pepper. Bake for about 40 mins or until the tops are crispy and the flesh is soft.
Step 2
While potatoes are baking, get out your food processor. Add green onion, cilantro leaves and kimchi. Pulse to achieve coarse/finely chopped texture.
Step 3
Stir in the minced garlic, kimchi juice, gochugaru, sesame and olive oil. Salt to taste. Top kimchichurri over baked hasselback potatoes (optional: garnish with sesame seeds) and serve. Chimichurri can be kept for a week in a tightly closed jar. It tastes even better as it ages!