Loaded Kimchi and Chorizo Fries

Start by soaking your cut fries in a bowl of cold water. This will prevent them from turning color, as well as remove some of the starch. After about 30 minutes, drain the potatoes, and rinse with cold water. Place them on a large baking sheet lined with a towel, or paper towel, and lightly pat all of the fries to remove excess water.

During this time, heat a pot of oil on the stove over medium-high heat. If you have a thermometer, use it, and bring your oil up to 300 F. You are going to cook these twice. Add a batch of fries into the preheated oil (but don’t crowd them). Cook for about 5 minutes, then remove the fries from the oil with a spider strainer, and place on a paper towel-lined plate. Repeat with the remaining fries and remove them once done.

Now bring the oil to 350 F. In batches, cook the fries once again, for about 5 minutes or until nice and golden brown. Again, drain them on some paper towels and season with salt and pepper.

Into a saute pan, add a tablespoon of the french fry oil, and heat that up over medium heat. Add the shallots, cooked chorizo, and the kimchi. Warm these through, mixing along the way. Remove from heat.

Preheat your oven to 350 F.

Onto a baking sheet, or if you have one use a cast iron fajita plate, add the fries. Top with the kimchi and chorizo mixture, then top with the cheese. Top with any remaining kimchi mixture.

Cook until the cheese is nice and melted. Remove from oven. Garnish with the sliced green onions, and dig in.