We’re kicking brunch up a notch with this delicious Korean inspired dish, Gochujang Roasted Potatoes with Feta Yogurt and Ginger Chive Oil. Actually, it’s perfect on the weekend, or for supper, or for Mother’s day, which will be here before we know it! And we’re giving you plenty of time to order in your gochujang if you live rurally, as we do. So no excuses people! Treat your mom to something nice, especially if she does a lot of cooking.
This dish is savoury, slightly sweet, and oh so good. Everything here works so well together whether it’s traditional or not (Spoiler: it’s not). First, there is the feta yogurt sauce, which is a little salty and tangy, with a hint of lemon flavour. Decidedly Greek in flavour, so I guess we’re doing fusion here. Next there’s potatoes, which are tossed with the gochujang, making them a bit sweet and slightly spicy. Gochujang is a Korean red pepper paste that is made with fermented brown rice, red pepper flakes and garlic, among other things. It’s not like any spice we’ve tasted and is really quite good. Don’t worry though if you don’t like things spicy, I scooped a bit of the hot pepper paste from the container and ate it on it’s own, and I barely felt any heat. And I’m a wuss when it comes to spicy foods. If you buy a different brand though, it may be spicier, so just use according to your tolerance.
The whole thing gets topped with some boiled eggs, which you can cook to have a softer yolk or go with hard boiled. We actually prefer them slightly runny and jammy, but I (Nicole) wasn’t paying attention when I was cooking this to photograph, and overcooked the 8 eggs. So I went with it and they were delicious hard boiled as well! Plus I didn’t want to cook another bunch of eggs for the pictures. And finally, we have what may be the star of the show, the ginger chive oil. Ginger is a big flavour in Korean cuisine, so it works perfectly with the potatoes and just adds that extra something to this dish. Honestly, you all should give this a try and let us know what you think!
Gochujang Roasted Potatoes with Feta Yogurt and Ginger Chive Oil
- 1.5 pounds baby potatoes large one cut in half
- 2 + 3 tbsp vegetable oil avocado or extra virgin olive oil
- 3-4 tbsp gochujang hot pepper paste
- 2 cups plain greek yogurt we used 5% m.f. for creaminess
- 1/2 cup feta cheese crumbled
- zest of half a lemon
- 1 tbsp fresh ginger grated
- 1/3 cup chives chopped small
- 8 large eggs
- sea salt
- Preheat oven to 425F. Mix the gochujang and 2 tbsp oil in a large bowl, set aside. Bring a large pot of water to boil, add the potatoes and boil for 15 minutes. Drain, leaving the potatoes in the pot. Add the pot cover and shake the potatoes to break up the skin a bit. Toss the potatoes into the gochujang oil mixture, then dump onto a parchment lined baking sheet. Roast for 25 minutes, tossing halfway through.
- While the potatoes roast, rinse out the pot the potatoes were in and fill with water. Bring to a boil, add your eggs and boil 6 1/2 minutes for soft boiled eggs and 10 minutes for hard boiled eggs. Remove from heat, drain, then pour cold water over the eggs while you prepare the remaining ingredients.
- In a separate small pot, heat 3 tbsp oil until the oil shimmers, then add in the ginger and chives, give it a stir for 10 seconds then remove from heat and set aside. In a medium sized bowl, mash the feta with a fork, then stir in the yogurt, lemon zest and a pinch of salt, set aside. Peel eggs, and slice in two.
- To serve, add the yogurt feta sauce to a platter or to individual plates, top with roasted potatoes, the eggs, a sprinkle of flaky salt, and the ginger chive oil drizzled over top.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.