Step 1
Place a rack in center of oven; preheat to 450°. Place 2 lb. candy potatoes (about 4 medium or 6 small), scrubbed, reduce into ½“-thick wedges, on a foil-lined rimmed baking sheet. Drizzle extra-virgin olive oil over, season with kosher salt, and toss to coat. Unfold out candy potatoes in a single layer on baking sheet and roast, turning midway by, till tender and browned in spots, 35–40 minutes.
Step 2
In the meantime, warmth 1 Tbsp. extra-virgin olive oil in a big skillet over medium-high. Cook dinner 1 lb. floor beef, undisturbed, till effectively browned beneath, about 3 minutes. Add 1½ tsp. floor cumin, 1 tsp. smoked paprika, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly floor pepper. Cook dinner, stirring and breaking meat aside into small items with a wood spoon, till beef is nearly cooked by, about 2 minutes. Add 4 garlic cloves, thinly sliced, and 2 Tbsp. tomato paste; cook dinner, stirring typically, till meat is coated and tomato paste is barely darkened, about 2 minutes. Add half of 14 oz. Napa cabbage kimchi, coarsely chopped, and cook dinner, stirring, till kimchi is softened, about 1 minute. Pour in ½ cup water; cook dinner, stirring and scraping up any browned bits caught to backside of pan, till liquid is thickened and saucy, about 1 minute.
Step 3
Take away candy potatoes from oven; warmth broiler. Toss candy potatoes on baking sheet, then spoon beef combination over. High with remaining kimchi. Scatter 12 oz. extra-sharp white cheddar, coarsely grated, evenly over. Broil till cheese is melted and blistered in spots, about 4 minutes.
Step 4
Simply earlier than serving, scatter ½ cup sliced pickled jalapeños, coarsely chopped, over; high with thinly sliced scallions and cilantro leaves.
