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!
631 per serving
- 5 russet or idaho potatoes, rinse and cut
- 1 cup Kimchee, chopped
- 3 green onions or scallions, rinse and slice
- 1 cup Chihuahua Cheese
- 2 tablespoons olive oil
- 5 slices of bacon, make crispy
- 1 tablespoons minced garlic
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce, drizzle
- 2 tablespoons kosher salt
- 1 tablespoons sriracha mayo, drizzle
- tablespoons white pepper
Kimchee Potato Wedges
Instructions Preheat your oven to 500 degrees. Next wash the potatoes in some cold water and lightly dry them with a paper towel. Using a knife cut the potatoes into wedges. Place all the potatoes into a mixing bowl and drizzle 2 TSBP oil, and 2 tsp of kosher salt and white pepper. Truth is I eye ball all of these measurements but feel free to use a measuring spoon. Place them right onto a half sheet pan without aluminum foil because the potatoes will stick to the foil causing potato wedges to break,. Bake the potato wedges in a 500 degree oven for about 20-25 minutes. Until they turn golden brown. In the mean time cook your bacon on a pan or in the microwave however you cook bacon. Get it nice and crispy. You will use this as a topping for the potato wedges Next measure out 1 cup of kimchee and cut into smaller pieces. Wash and cut the scallions and mince the garlic After the potatoes are done let it cool for 5 minutes Turn the oven down to 350 degrees Place the wedges into a baking dish and set it aside for later. In a frying pan turn the heat on to medium high heat. Add 2 TBSP of unsalted butter, then add the cup of kimchee and a pinch of salt. Add the mince garlic and white parts of the green scallions. Add 1/4 tsp of soy sauce mix it well together cook it for only about 2-3 minutes then turn off the heat. Pour the kimchee mixture onto the potato wedges set inside the baking dish. Crumble the bacon onto the kimchee and potato wedges. Let it fall on top. Next add the Chihuahua cheese ( any melting cheese will do) and top it with green parts of the scallions. Place into a 350 degree oven for 12 minutes, you are want the cheese to melt and the edges of the wedges to get a little more crispier. When it comes out drizzle some Sriracha mayo on top and add a few more fresh scallions for garnish serve while it's hot!