Kimchi Loaded Fries
Although it looks (and sounds, and smells) kinda gross, kimchi is one of my all time favourite foods.
The Korean delicacy, which is typically made up of cabbage, chilli and spices, was first introduced to both Harry and I when we were living in Canberra. We made friends with a few people living in our building, and starting holding dinner nights, where each person (or couple) would take turns cooking for the entire group. It was great fun, saved us a fair amount of time and money, and also meant we were able to try foods we didn’t even know existed.
We served our new friends lamb, while our Vietnamese friends served us pho, and our Korean friend served us kimchi (and Korean pancakes). From my first taste of the spicy, fermented cabbage, I was hooked. Harry and I would frequent the Asian grocery marts to buy the best kimchi in Canberra, which was sold in a small plastic tub with a red lid. Our favourite way to eat it was on torn sheets of seasoned nori (another recommendation from our Korean friend), with a little rice and sesame seeds, but after we left Canberra to head north, we just stopped eating it.
Fast forward three or so years, and Harry and I were strolling through the Noosa Farmers Markets when we stumbled upon Nourishing Wholefoods. These guys are all about fermented food, and stock everything you could ever want, from bone broths to sauerkraut and sprouts to… you guessed it. KIMCHI! (Side note: they also sell their stuff in Ball Mason Jars which makes me so happy I could cry! #jaraddict)
This past weekend I was craving something different, so I snagged myself a jar of Nourishing Wholefoods Kimchi, and brought it home to make some magic. And magic I did make. Are you ready for my KIMCHI LOADED FRIES?
Kimchi Loaded Fries
3-4 large potatoes, any variety
1 cup finely grated cheddar cheese
4-5 tablespoons kimchi
olive oil, salt and pepper as needed
fresh or dried parsley, to garnish
HOW TO DO IT:
Preheat your oven to 180 degrees Celsius.
Slice the potatoes into finger sizes ‘fries’ and throw onto a baking sheet. Toss with a generous lug of olive oil, and season with salt and pepper. Roast in the oven for 45 minutes to an hour, tossing every fifteen minutes until golden brown with crisp edges and fluffy insides.
Pull the fries out of the oven and place on a serving plate. Sprinkle half the the cheese over the top, allowing it to melt slightly before adding the rest.
Spoon the kimchi on top of the cheesy fries, and sprinkle with parsley, salt and pepper if needed. Serve immediately.
I’d love to know what you guys think of these loaded fries! Harry and I inhaled them in well under five minutes, they were that good. I think the kimchi brings so much EXTRA to the plate and I absolutely love it.
As always, tag me on Instagram (@agirlandgrey) if you make this or any of my other recipes. I’d love to see your creations!