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1
We recommend serving these potatoes with a garlic aioli for dipping and recommend making the aioli first and setting aside while preparing the potatoes. We prefer this addictive recipe from Epicurious: http://www.epicurious.com/recipes/food/views/easy-aioli-242695
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2
In a pot, cover the potatoes and a pinch of salt with water, cover with a lid and bring to a boil. Remove lid and cook at a boil for another 10 minutes or until tender enough to pierce with a fork. Drain, slice in half lengthwise when cool enough to handle, set aside.
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3
Heat enough sesame oil to cover the bottom of a wide pan or pot over medium. Add the scallion whites and cook, stirring occasionally, for a couple of minutes until they begin getting soft. Add the kimchi and cook, stirring occasionally, for 3-4 minutes until tender.
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4
Mix in the potatoes, without crushing them, so they're covered in the kimchi mix. Let the potatoes crisp up a bit, stirring every now and then, adding more sesame oil if necessary to avoid burning.
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5
Once the potatoes are golden brown add in the kimchi juice, soy sauce, fish sauce and a couple pinches of salt, stirring together to combine. Cook for another couple of minutes. Taste and add more salt if needed.
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6
Remove from heat, garnish with peanuts and scallion greens, and serve with the aioli on the side for dipping.
