Chef's Recipes

Kimchi potatoes with spring onions

Recipe for kimchi potatoes with spring onions by Knee Deep in Western Australia.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
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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  • 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


  • 1
    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.
  • 2
    Meanwhile, combine mayonnaise and lemon juice in a bowl.
  • 3
    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.
  • 4
    To serve, drizzle potatoes with mayonnaise and top with kimchi, coriander and spring onions.