Cook potatoes on oven rack for 30 minutes. Flip potatoes and cook for an additional 15 minutes.
Remove potatoes from oven and let them cool for 30 minutes or until they're cool enough to handle.
Split potatoes in half and grate the fleshy side of each half.
Mix grated potatoes, kimchi, salt and pepper in a medium mixing bowl.
Use your hands to form eight medium-sized kimchi latkes.
Refrigerate kimchi latkes for 4 to 24 hours.
Just before you're ready to fry the kimchi latkes, combine sour cream and gochujang in a small bowl. Stir until incorporated and set aside.
Pour 1/4 inch to 1/2 inch layer of vegetable oil in a cast iron skillet and heat to 350°F or 175°C. (Use probe thermometer to determine temperature.) Gently lay four kimchi latkes in the hot oil. Let kimchi latkes cook until the bottoms brown and release from the surface of the pan. (Oil temperature should recover to 350°F or 175°C.) Use spatula and a spoon to gently flip kimchi latkes. Once second side is brown, remove kimchi latkes and place on cooling rack. Repeat the process for the remaining kimchi latkes.
Plate fried kimchi latkes and add a small dollop of gochujang sour cream mixture to each.
Optional - Sprinkle chopped chives, scallion or other herb garnish.
Pro Tips
We were inspired to create this recipe after reading Joan Nathan's Pure Potato Latkes recipe in the New York Times.
You can double this recipe for four people. Alternatively, you can cut it in half for one person.
Adjust the amount of gochujang based on your tolerance for heat.