Baked Kimchi Cheese Fries
Recipe GLPR2e23bf80bb03b1
Crispy oven-baked potato fries topped with caramelized kimchi, melted cheddar cheese, crispy bacon, and fresh scallions. A Korean-inspired side dish with spicy, tangy, and savory flavors that works perfectly as a main course.
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Ingredients
3 large russet potatoes
3 tablespoons olive oil
2 teaspoons Korean chili powder or paprika
Salt and pepper to taste
2 slices bacon, chopped
⅔ cup kimchi, roughly chopped
1 small onion, thinly sliced
2 teaspoons sugar
4 oz shredded cheddar cheese
1 scallion, chopped
Directions
Preheat your oven to 450°F. Cut the russet potatoes into fries about ¼ inch thick. Spread them on a baking sheet, drizzle with olive oil, and season generously with Korean chili powder (or paprika), salt, and pepper. Toss well to coat evenly.
Place the baking sheet in the preheated oven and bake for 45 minutes, stirring and flipping the fries halfway through (around the 22-23 minute mark) to ensure even browning on all sides.
About 30 minutes into the fries' baking time, begin preparing the toppings. In a large skillet over medium heat, cook the chopped bacon until it becomes crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon.
To the same skillet with the bacon fat, add the roughly chopped kimchi, sliced onion, and sugar. Stir frequently and cook for about 10 minutes until the mixture is caramelized and the onions soften. (For a vegetarian version, use 1 tablespoon of olive oil instead of bacon fat.)
Once the fries are golden and crispy, remove them from the oven and transfer to a baking dish if not already on an oven-safe sheet. Sprinkle half of the shredded cheddar cheese evenly over the fries.
Spread the caramelized kimchi and onion mixture over the cheese layer, then top with the remaining cheddar cheese.
Switch the oven to broil setting and place the dish back inside for 1-2 minutes, until the cheese is melted and bubbly.
Remove from the oven and immediately top with the reserved crispy bacon and chopped scallion. Serve hot.
