Kimchi Fries

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

• Russet Potatoes (Idaho Potatoes): I recommend these for their high starch and low moisture content, which produce crispy, golden fries with a fluffy interior. Yukon Gold potatoes also work but have a medium starch content and a creamier interior. Avoid waxy varieties like red or new potatoes, as they won't crisp up as well. Avoid potatoes with green skin or significant sprouting, as they may contain elevated levels of natural toxins.
• Kimchi: I recommend well-fermented napa cabbage kimchi for a tangier flavor. Store-bought or homemade kimchi works. Drain excess liquid to prevent soggy fries. For a vegan version, use kimchi without fish sauce or shrimp paste.
• Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.
• Garlic Powder and Onion Powder: Add savory, aromatic flavor to the fries and distribute evenly without burning like fresh aromatics.
• Paprika: Adds a mild pepper flavor and warm color. Smoked paprika also works for a smoky flavor.
• Japanese Mayo: I prefer Kewpie mayo for its rich, creamy texture that balances the tangy kimchi. Regular mayonnaise also works.
• Green Onions: Add a fresh, mild onion flavor.
• Toasted Sesame Oil: Adds a rich, nutty aroma. Omit if you have a sesame allergy.

Note: Find the Asian ingredients at Asian grocery stores or in the international aisle of larger supermarkets.

Instructions

Here's how to make kimchi fries:

1. Prepare the Potatoes - Wash the russet potatoes and cut them into even-sized fries, about 1⁄2-inch thick and 2 inches long. Rinse under cold running water to remove excess surface starch, then thoroughly pat dry with paper towels or a clean kitchen towel.
2. Cook the Fries - Choose one of the following methods:
   • Oven-Baking: Preheat the oven to 450°F (230°C). In a large mixing bowl, toss the potatoes with vegetable oil, garlic powder, onion powder, and paprika until evenly coated. Spread the fries in a single layer on a large 18 × 13-inch baking sheet lined with parchment paper, leaving space between them. Bake in batches if needed. Bake on the middle rack for about 35 minutes per batch, flipping halfway through, until golden and crispy. If they're not crispy enough, continue baking for a few more minutes, checking regularly to prevent burning.
   • Air-Frying: Preheat the air fryer to 400°F (200°C). In a large mixing bowl, toss the potatoes with vegetable oil, garlic powder, onion powder, and paprika until evenly coated. Arrange in a single layer and air-fry in batches for 14-18 minutes, flipping halfway through, until golden and crispy.
   • Deep-Frying: Heat 2 inches of vegetable oil to 350°F (175°C) in a deep, heavy-bottomed pot. Fry the unseasoned potatoes in batches until golden and crispy. Drain on a wire rack, then transfer to a large mixing bowl and toss with garlic powder, onion powder, and paprika while hot, adjusting the seasonings to taste.
3. Assemble the Kimchi Fries - Transfer the hot fries to a large serving plate. Top with drained kimchi, drizzle with Japanese mayo, and garnish with green onions and toasted sesame oil. Serve immediately.

Storage & Reheating

• Refrigerator: Kimchi fries are best enjoyed fresh while crispy. If possible, store leftover fries and toppings separately in airtight containers in the refrigerator for up to 3-4 days.
• Freezer: I don't recommend freezing assembled kimchi fries. However, you can freeze cooked fries without toppings in a freezer-safe bag for up to 2 months.
• Reheating: Reheat refrigerated fries in a single layer in the oven at 400°F (200°C) for 5-10 minutes or in an air fryer at 375°F (190°C) for 3-5 minutes, until hot and crispy. Reheat frozen fries directly from frozen, allowing extra time. Add toppings just before serving.