Slice potatoes into ½ x ½ inch thick fries. If you're using white potatoes, rinse them in cold water and strain them - this remove extra starch.
If needed, roughly chop kimchi into bite sized pieces.
On a large baking sheet or sheet pan lined with parchment paper, spread your thick cut fries in a single layer. Season fries with paprika powder, garlic powder and oil.
Using your hands, massage the oil and spices into the fries until well coated. Bake for 35 minutes on the middle rack, flipping them halfway through.
Remove fries from oven with a slotted spoon or tongs and transfer them to a serving plate.
Top off with kimchi and drizzle with mayo and sesame oil. Garnish with green onions. Enjoy with suggested optional topping ideas found below in Notes section.
Notes
Optional topping ideas: Feel free to sprinkle any of these additional ingredients on top of the fries to elevate them further:
Sesame seeds, toasted
Sriracha sauce for a spicier version
Gochugaru, aka Korean chili powder, for added spice
Cheddar cheese, grated
Gochujang mayonnaise (made by adding 1 tablespoon of gochujang to ⅓ cup mayo)
Kimchi juice
Fresh ginger
Cheese sauce
Spicy gochujang aka Korean red pepper paste
Sautéed sliced onion: yellow onions or white onion will work
Sautéed Ground beef or sliced beef ribeye
Taco meat
Cooked Korean BBQ chicken, pork or beef
Korean fried chicken, preferably in bite sized pieces
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