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Kitchen Fries with Kimchi Sour Cream
Courtesy of Idaho Potato Commission
Servings: 2
Prep Time: 15 Min. Cook Time: 35 Min. What you need:
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For the fries:
+ 2 Idaho® potatoes, washed + 2 sweet potatoes, washed + rice flour + oil + sea salt For the Kimchi Sour Cream: + 3 c. Kimchi puree (kimchi pureed with a little rice wine vinegar) + 1/2 Tbsp. sesame seeds + 1/2 Tbsp. salt + 2 c. sour cream What to do:
1. Bake sweet potatoes for about 20 min. and Idaho ® potatoes for about 30 min. in a 400°F oven. Cook just until they are slightly fork tender, but not totally soft. When they are cool, cut them in to large wedges.
2. Dredge the wedges in rice flour and deep fry in oil at 330° for 3-5 min. until slightly brown. Drain on paper towels and season with salt. 3. Whisk together Kimchi sauce ingredients. 4. Serve Kitchen Fries with Kimchi Sour Cream sauce. * Recipe courtesy of Roy Choi, Chef, A-Frame Restaurant. |
