Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

Idaho Potato Pig Fries

 

Idaho Potato Pig Fries

 

 

Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate. Recipe from Chef Eric Gallerstein of Mastiff Sausage Company in San Diego.

INGREDIENTS

  • 6 lbs Idaho® russet potatoes cut in ¼-inch slices
  • 1 cup salt
  • 6 tablespoons white vinegar
  • Oil for frying

Harissa Aioli

  • 2 tablespoons coriander seed
  • 2 tablespoons cumin seed
  • 2 tablespoons fennel seed
  • 2 tablespoons caraway seed
  • 6 egg yolks
  • 3/4 cup chipotle chilies in adobo sauce
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons garlic minced
  • 1 tablespoon salt
  • 1 teaspoon Black pepper
  • 3 cup canola oil

Toppings

  • 1 pound cooked sausage such as chorizo warmed
  • 1 pound cooked pork belly or bacon
  • 1 pound prepared carnitas warmed
  • 1/4 cup chopped cilantro
  • 12 oz Cotija cheese

INSTRUCTIONS

  1. Combine potatoes, salt and white vinegar in a saucepan; add water to cover by 2 inches. Bring to a boil; simmer until potatoes are fork tender but do not fall apart. Drain. Spread in single layer on a parchment lined sheet pan and freeze overnight.
  2. To prepare the Harissa Aioli, grind spices in a high-speed blender, spice grinder or coffee grinder. Combine spices, egg yolks and next 9 ingredients (chilies through pepper) in blender or food processer. Gradually add oil while blending until mixture thickens to the consistency of mayonnaise. Keep refrigerated.
  3. To prepare the Pig Fries, heat a fryer or 2-3 inches of oil to 350°F in a deep saucepan. Let potatoes thaw for about 15 minutes (8 ounces per serving). Fry to a deep golden brown. Drain.
  4. Shingle a portion of potatoes on a serving plate. Drizzle with about 2 tablespoons Harissa Aioli. Top with about 1 ounce (1/4 cup) of each of the toppings, starting with the Cotija cheese and ending with the pork belly or bacon. Drizzle with about 2 more tablespoons Aioli. Garnish with 1 tablespoon cilantro.

RECIPE NOTES

Recipe courtesy of Idaho Potato Commission

About The Author

mm