Kitchen Fries with Kimchi Sour Cream


For the fries:

  • 2 Idaho® potatoes, washed
  • 2 sweet potatoes, washed
  • Rice flour
  • Oil
  • Sea salt

For the kimchi sour cream:

  • 6 cups kimchi puree (kimchi pureed with a little rice wine vinegar)
  • 1 tablespoon sesame seeds
  • 1 tablespoon salt
  • 4 cups sour cream


  1. Bake sweet potatoes for about 20 minutes and Idaho ® potatoes for about 30 minutes in a 400 (Fahrenheit) degree oven. Cook just until they are slightly fork tender, but not totally soft. When they are cool, cut them in to large wedges.
  2. Dredge the wedges in rice flour and deep fry in oil at 330 degrees for 3-5 minutes until slightly brown. Drain on paper towels and season with salt.
  3. Whisk together.
  4. Serve Kitchen Fries with Kimchi Sour Cream sauce.
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Roy Choi
Formerly of - A-Frame Restaurant

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