Ingredients
- medium russet potatoescut into strips
- teaspoon sextra-virgin olive oilmore as needed
- 1/2 teaspoon course sea salt
- 1/2 teaspoon black pepper
- teaspoon onion powder
- teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- teaspoon scoconut sugar
- teaspoon chili paste
- tablespoon coconut aminos
- 1/4 teaspoon fish saucemore to taste
- tablespoon rice vinegar
- teaspoon lime juice
- cup kimchiliquid squeezed out (see note)
- 1/4 cup organic mayonnaisestore-bought or homemade
- tablespoon sriracha
- 1/4 cup cheddar cheeseshredded
- small onionsliced thin
- tablespoon scilantroroughly chopped
- 1/2 teaspoon black and white sesame seeds for garnish
- avocadothinly slice d or diced
- Optional: Sprinkle Noridried seaweed on top as a garnish
Instructions
- Pre heat oven to 400 degrees °F.
- In a medium mixing bowl, toss potatoes in spices.
- Lay potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with additional spices if desired. Bake for 45 minutes, or until crispy. Toss every 15 20 minutes and make sure there is a good amount of space between each potato.
- Combine kimchi ingredients in a small mixing bowl. Heat a medium skillet over high heat until very hot. Add the kimchi to the pan and cook over high heat until the kimchi has browned, about 4 5 minutes. Take off heat, roughly chop and set aside until ready to assemble.
- In a small mixing bowl, mix Sriracha and mayo until well combined.
- Place baked fries in a desired serving dish. Top with cheese if using, onions, cilantro, caramelized kimchi, avocado, and sesame seeds. Drizzle with spicy mayo and serve!
