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Lone Star Fries

Prep Time
1h 5 min
Yields
4 - 6 servings

Double-fried potatoes are given a nacho supreme twist.

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ingredients

2 ½
lb(s) russet potatoes
3
ripe avocados
2
limes, juiced
1
Roma tomato, finely diced
1
jalapeño, minced
Kosher salt and freshly ground black pepper
1
lb(s) bulk chorizo
1
lb(s) processed cheese, such as Velveeta, cut into cubes
1 10-oz
can fire-roasted tomatoes and green chiles
Canola oil, for frying
2
tsp seasoning salt
½
cup sour cream
½
cup fresh cilantro leaves
1 2-oz
jar diced pimentos, drained
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directions

Notes

Special equipment: a deep-frying thermometer

Step 1

Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.

Step 2

Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.

Step 3

Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.

Step 4

Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300°F.

Step 5

Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.

Step 6

Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain.

Step 7

Heat the oil to 400°F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.

Step 8

Sprinkle the seasoning salt over the fries, then toss and place on a platter.

Step 9

Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.

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