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

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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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