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Kimchi Smashed Potatoes with Roasted Chicken

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

60 minutes


4 people


  • 1.5 lbs. fingerling or baby Yukon Gold potatoes
  • 4 TBSP Frantoio EVOO, divided
  • Kosher salt and freshly ground black pepper
  • 4 large skin-on, bone-in chicken thighs (about 1.5 lbs total)
  • 2 garlic cloves, grated
  • 1 16 oz. jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
  • 1 TBSP unseasoned rice vinegar
  • 4 cups trimmed bitter greens (mustard, mizuna, or arugula)


  • Preheat oven to 450 degrees.
  • Toss potatoes and 1 TBSP oil on a large rimmed baking sheet, season with salt and pepper. Roast, turning once, until browned in spots, about 10-15 minutes.
  • While the potatoes roast, rub chicken with garlic and season with salt and pepper. Heat 1 TBSP oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, about 8-10 minutes.
  • Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer. Remove chicken.
  • Lightly smash potatoes. Place kimchi over potatoes; roast until kimchi is warm, about 5 minutes.
  • Whisk reserved kimchi liquid, vinegar and 2 TBSP Frantoio EVOO in a small bowl. Scatter greens over potatoes, drizzle with half of the dressing, and toss gently. Divide among plates and drizzle with rest of the dressing. Place a chicken thigh to the side of the salad/potato mixture and serve immediately.
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