Preheat oven to 400°F and line a baking sheet with parchment paper.
Lay the fries out on the parchment-lined baking sheet in a single layer, making sure they aren’t overlapping. Spray them with the olive oil.
1 pound frozen fries
Sprinkle the fries with the paprika and some salt. Mix them around.
1 teaspoon paprika
Bake in the preheated oven for about 20 minutes, until golden and crispy. Keep an eye on them as the time may vary depending on the type of fries.
While the fries are baking, mix the mayo with the kimchi brine and sriracha sauce in a small bowl (if you don’t like it spicy, leave out the sriracha). Reserve.
Transfer the baked fries to a casserole dish, overlapping the fries a little. (Or you could choose to leave them on the pan, but bring them closer together and overlap them.)
Top the fries with the cheese and kimchi evenly. Bake for another 5 to 10 minutes, until the cheese is fully melted.
1 ½ cups Emmental cheese, ½ cup kimchi
Top with the green onions, sesame seeds and sriracha mayonnaise. Serve immediately.
2 tablespoons green onions, ½ teaspoon black sesame seeds, ½ teaspoon white sesame seeds
Notes
This recipe yields 4 side dish portions. If you plan on eating these fries as a main, it makes 2 servings.
If you love the kimchi, feel free to add more!
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in the oven at 350°F to retain crispiness.