Kitchen Fries with Kimchi Sour Cream
Recipe by Chef Roy Choi, of A-Frame Restaurant, Culver City, California.
Kimchi Sour Cream:
3 cups Kimchi purée (kimchi puréed with a little rice wine vinegar)
1/2 tablespoon sesame seeds
1/2 tablespoon salt
2 cups sour cream
2 Idaho® potatoes, washed
2 sweet potatoes, washed
- For the Kimchi Sour Cream: Whisk together Kimchi sauce ingredients.
- For Kitchen Fries: Bake sweet potatoes for about 20 minutes and Idaho® potatoes for about 30 minutes in a preheated 400°F (205°C) oven. Cook just until they are slightly fork tender, but not totally soft. When they are cool, cut them in to large wedges.
- Dredge the wedges in rice flour and deep fry in oil at 330°F (165.5°C) for 3 to 5 minutes until slightly brown. Drain on paper towels and season with salt.
- Serve Kitchen Fries with Kimchi Sour Cream sauce.
Makes 4 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.