Kitchen Fries with Kimchi Sour Cream

Recipe by Chef Roy Choi, of A-Frame Restaurant, Culver City, California.

Recipe Ingredients:

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

Kitchen Fries:
2 Idaho® potatoes, washed
2 sweet potatoes, washed
Rice flour
Vegetable Oil
Sea salt

Cooking Directions:

1. For the Kimchi Sour Cream: Whisk together Kimchi sauce ingredients.
2. 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.
3. 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.
4. Serve Kitchen Fries with Kimchi Sour Cream sauce.

Makes 4 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.