Appetizers
Carne Asada Fries
Description
Carne Asada Fries are like a southwest version of loaded steak fries piled high with all your favorite Tex-Mex toppings! Crispy seasoned fries topped with juicy carne asada meat, melted cheese, and the works, they’re a popular menu item in San Diego that you can totally make at home!
Ingredients
- For the Fries:
- ½ recipe Carne Asada
- 4 medium Yukon Gold potatoes scrubbed (about 2½ pounds; I leave the peels on)
- 1 ½ tablespoons extra-virgin olive oil
- 1 ¼ teaspoons kosher salt
- 1 teaspoon onion powder
- ½ – 1 teaspoon chili powder
- Toppings:
- Shredded Mexican blend cheese
- Sour cream or plain Greek yogurt
- Guacamole
- Pico de gallo or diced tomatoes and/or onions
Directions
- Prepare the Carne Asada according to the recipe directions—heads up! It needs to marinade at least 4 hours (if you've already made it and are using leftovers for this recipe, you can reheat it briefly on the stove with a bit of broth, then add to the fries with the cheese). Slice across the grain, then dice into bite-sized pieces.
- Make the fries: To make the fries, place a rack in the lower third of the oven and preheat to 450°F. Place a large rimmed baking sheet in the oven while it heats.
- Slice the potatoes into fries: First, cut into ¼-inch-thick planks, then stack the planks on top of each other and cut into ¼-inch sticks. Transfer the potatoes to a large bowl and cover with very hot tap water by at least 1 inch. Let sit 10 minutes. This removes the excess starch so the fries will crisp.
- Drain the potatoes and rinse well, then transfer them to a clean dish towel and dry as completely as possible, changing out the towel if needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the oil and sprinkle with the salt, onion powder, and chili powder. Toss to coat, making sure the spices and oil are evenly distributed.
- Carefully remove the baking sheet from the oven and spread the potatoes into a single layer on the baking sheet. Roast the fries in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. (This is a good time to grill the steak if you haven’t already made it).
- Remove the baking sheet from the oven and, with a large, sturdy spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to flip every single one). Carefully arrange the potatoes to return them to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes.
- Top the fries with cheese, then return to the oven for a minute or two to melt. Top with the asada meat and any other desired toppings. Enjoy immediately.
