It’s basically a twist on kimchee fries only with potatoes wedges baked and not fried. It brings together my love for Asian and American ingredients. I have also found there is umami flavor found in cooking butter with kimchee! The potato wedges are the cornerstone to the dish and it helps to feature the umami experience between the butter and kimchee flavors. The added toppings like the bacon give the dish a bit of a crunch and saltiness. The chihuahua cheese holds it altogether adding another layer of texture. The final touch of drizzle Sriracha mayo that layer of creaminess and spiciness that folks will love!
Kimchee Potato Wedges
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