Homemade fries topped with kimchi, lime, herbs, and Sriracha mayo make for an unexpected, seriously delicious snack.
Recipe Type:
Snack
Author: Recipe adapted very slightly from pintsandplates.com
-
⅓
cup
mayonnaise
-
1 ½
teaspoon
red curry paste
-
1
teaspoon
Sriracha hot sauce
-
½
teaspoon
fish sauce
-
1
pound
Russet potatoes
(2 - 3 medium)
-
3
cups
canola or peanut oil
-
1
teaspoon
salt
-
1
cup
mild or hot kimchi
-
2
green onions,
sliced thin
-
2
tablespoons
chopped cilantro
-
10
slices
jalapeño,
pickled or fresh
-
1
tablespoon
fresh squeezed lime juice
-
In a bowl, whisk to combine, mayonnaise, curry paste, Sriracha, and fish sauce.
-
Slice potatoes into 1/4-inch thick sticks. Heat oil in a large heavy pot over medium-high heat until oil reaches 350 degrees F (see note above). Being careful not to overcrowd, fry potatoes in small batches for 2 minutes per batch. Transfer to paper towels to drain. Again working in batches and with oil still at 350 degrees F, fry potatoes in small batches for about 5 - 6 minutes a batch or until golden. Drain on a paper towel and season with salt.
-
Place fries on a serving plate and top with kimchi, onions, cilantro, jalapeño, prepared sauce, and lime juice. Serve immediately.