Sweet potato fries with kimchi, pancetta and sriracha mayo
400g of sweet potatoes
two cups of kimchi
200g of pancetta bacon
1 bunch of green onions
1/2 cup of sriracha mayo
olive or sunflower oil
Heat the oven at 220° C. Cut the sweet potatoes into fries and place into a bowl with oil, shaking it around until fully coated. Place on a sheet pan and place in the oven, to be roasted for 40 minutes.
Make the sriracha mayo from scratch, combining three parts mayo with one part sriracha. Stir until it comes to an even pinkish-orange hue and add a small pinch of salt.
Slice the green onions thinly and place in a small bowl.
Roughly chop the kimchi on a board, drain any liquid, and set aside.
Ten minutes before the potatoes are done, heat oil on a skillet and fry the pancetta. Place each dish to be served in the oven for two minutes, and add the potatoes when ready. Stack the kimchi, crumble the pancetta on top, and spread the mayo. Sprinkle the green onions and serve hot.
Photo taken at the Wil Graanstra Frietshuis on Amsterdam Westermarkt.