Kitchen Fries with Kimchi Sour Cream

Kitchen Fries with Kimchi Sour Cream

Source:
Roy Choi
A-Frame Restaurant

Ingredients:

For the fries:

For the kimchi sour cream:

Directions:

  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.