Okay, gut health beginners, here's an easy entry point: melt kimchi into butter, toss it with roasted potatoes, and let the funk and crisp edges do the convincing. This is fermented food for people who think fermented food sounds intimidating. It sits alongside our Kefir Ranch Roasted Potatoes and Buttermilk Ranch Roasted Radishes as more ways to fold a fermented dairy or vegetable finish onto roasted vegetables.
Ingredients
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp unsalted butter
- 1/2 cup finely chopped kimchi, plus 2 tbsp kimchi juice
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper, then spread on a baking sheet cut-side down.
- Roast for 30-35 minutes, until crisp and golden.
- While potatoes roast, melt butter in a small pan over low heat. Stir in kimchi, kimchi juice, and garlic, and cook gently for 3-4 minutes.
- Toss the hot roasted potatoes with the kimchi butter until well coated.
- Top with scallions and sesame seeds before serving.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 16g |
| Total carbohydrates | 38g |
| Dietary fiber | 5g |
| Protein | 6g |
| Sodium | 410mg |
Why This Is Good for Your Gut
Kimchi is fermented by Leuconostoc and Lactobacillus species that produce live cultures shown to support gut barrier function, and folding it into fat right at the end of cooking, off high heat, keeps more of those organisms intact. We dig into how roasting temperature affects fermented add-ins in Fried, Grilled, Roasted, or Boiled: Does Cooking Method Matter for Your Gut?
Butter finally has a reason to be proud of itself.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
