Ingredients
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6 pieces
medium sized russet potatoes, peeled, washed and dried
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1/4 cup
olive oil
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1 tablespoon
fresh thyme leaves
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1 teaspoon
smoke paprika
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1 teaspoon
salt and pepper
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2 tablespoons
olive oil
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1 cup
kimchi, roughly chopped
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1 piece
onion, thinly sliced
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2 teaspoons
sugar
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1 cup
shredded mozzarella cheese
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1/2 cup
chopped green onion
Directions
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Preheat oven to 400F.
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Cut the potatoes into thin chips. Toss them in the oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.
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Lay the chips on a baking sheet in a single layer. Bake for 40 to 45 minutes.
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Heat olive oil in a sautee pan on medium heat. Add kimchi, onions and sugar. Cook until onions are softened, about 10 minutes. Stir occasionally.
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Sprinkle half the cheese over the fries. Layer the kimchi mixture over the cheese, then top with the remaining cheese.
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Put the pan back in the oven and bake until the cheese is melted, about 2 to 3 minutes.
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Sprinkle green onion and serve immediately.
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