Boil the potatoes in heavily salted water until well done (skins loosening), aprox 25mins.
Drain. Crush the potatoes roughly on a baking tray.
Separate the skins, removing as much potato flesh as possible.
In a large non stick frying pan, over med heat, fry the skins in vegetable till golden on both sides (aprox 10mins) and drain on paper towel.
In a large serving bowl combine crushed potatoes, salt, kimchi, olive oil, fried shallots, sesame seeds, and most of the spring onions (reserve 2 tbs of green parts only for serving)
Serve w crispy skins, togarashi (or ground chilli) and fresh coriander leaves.
By Lucy Tweed @everynightoftheweek | www.enotw.com.au
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