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Kimchi potatoes with spring onions

"There's nothing like Knee Deep's kimchi potatoes. I would love the recipe so I can try them at home."
Barbara McClune, Northbridge, WA

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

10 kipfler potatoes, scrubbed 4 tbsp Kewpie mayonnaise (see note) 1 tbsp lemon juice For deep-frying: vegetable oil 150 gm (½ cup) kimchi, shredded ½ cup (loosely packed) coriander 4 spring onions, thinly sliced on the diagonal


  • 01
  • Boil potatoes in a saucepan of salted water until just tender when pierced with a skewer (10-15 minutes). Drain, set aside to cool, then cut into medium slices.
  • 02
  • Meanwhile, combine mayonnaise and lemon juice in a bowl.
  • 03
  • Heat the vegetable oil in a deep saucepan over high heat to 180C, then deep-fry potatoes in batches until golden and crisp (3-4 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste and arrange on a plate.
  • 04
  • To serve, drizzle potatoes with mayonnaise and top with kimchi, coriander and spring onions.
Note Kewpie, a Japanese mayonnaise, is available from most supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2015

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