- Prep Time:
- 10 min
- Cook Time:
- 25 min
- 2 large russet potatoes
- Salt, to taste
- Oil, for deep-frying
- ½ cup ( 125 mL ) kimchi
- 1 sheet of nori, cut into thin strips
- 2 soft-boiled eggs, peeled
- ½ cup ( 125 mL ) cheese curds or shredded Mozzarella
- ½ cup ( 125 mL ) white chicken gravy, warmed
- 1 green onion, sliced
- Toasted sesame seeds
Slice potatoes lengthwise and then into ¼-inch (1 cm) thick strips.
Place in a pot; cover with cold water. Add a generous pinch of salt.
Bring to a gentle boil. Cook until tender, 5 to 10 minutes, skimming off any foam that comes to the surface.
Drain by removing gently from the water with a slotted spoon. Place on a cookie sheet lined with paper towel. Air dry, uncovered, for a minimum of 15 minutes and up to overnight.
Heat oil in a deep fryer to 350°F (180°F). Add fries and fry until crispy, approximately 5 minutes, depending on the fryer you are using.
Divide fries between 2 medium serving bowls. Top with kimchi, nori, eggs cut in half, cheese curds, and gravy.
Garnish with green onion and sesame seeds.