Easy Kimchi Fries

Crispy seasoned fries loaded with tangy kimchi, creamy Japanese mayo, green onions, and a hint of sesame. This easy kimchi fries recipe is oven-baked, with air fryer and deep-frying options! I rinse and thoroughly dry the potatoes before cooking so the fries turn golden and crispy.

5 from 8 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Appetizer, Side Dish, Snack

Cuisine Korean

Servings as a side

Calories per serving 425 kcal

Ingredients

8 medium russet potatoes washed well, unpeeled
1-2 tablespoon vegetable oil (for deep-frying, use enough oil to fill the pot 2 inches deep)
¾ teaspoon garlic powder
¾ tsp onion powder
¾ teaspoon paprika

Toppings

3-4 tablespoon Japanese mayonnaise or regular mayonnaise
1 cup kimchi chopped
1 green onion finely chopped
1 teaspoon sesame oil toasted kind

Instructions

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.
Choose one of the following cooking 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.
Transfer the hot fries to a large serving plate. Top with kimchi, drizzle with Japanese mayo, and garnish with green onions and toasted sesame oil. Serve immediately.

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