These crispy Idaho® Potato Pig Fries topped with Harissa Aioli, fresh cilantro, cotija cheese, slow-roasted pork belly, pastor sausage, and carnitas make a great appetizer, side dish, or bar snack on Mexican/Latin restaurant menus.
Recipe by Chef Eric Gallerstein courtesy of Idaho® Potato Commission
6 lbs. Idaho® Russet Potatoes, cut in ¼-inch slices
1 c. salt
6 T. white vinegar
Oil for frying
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.
The Harissa Aioli:
2 T. coriander seed
2 tablespoons fennel seed
2 T. cumin seed
2 T. caraway seed
6 egg yolks
¾ c. chipotle chiles in adobo sauce
2 T. honey
1 T. lemon juice
1 T. red wine vinegar
1 T. cider vinegar
2 t. Dijon mustard
2 t. garlic, minced
1 t. salt
1 t. black pepper
3 c. canola oil
Grind spices in a high-speed blender, spice grinder or coffee grinder. Combine spices, egg yolks and next 9 ingredients (chiles through pepper) in blender or food processer. Gradually add oil while blending until mixture thickens to the consistency of mayonnaise. Keep refrigerated.
The Toppings:
12 oz. cotija cheese
1 lb. prepared carnitas, warmed
1 lb. cooked sausage such as chorizo, warmed
1 lb. cooked pork belly or bacon
¼ c. chopped cilantro
To prepare the fries: Heat a fryer or 2 to 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.
Shingle a portion of potatoes on a serving plate. Drizzle with about 2 tablespoons aioli. Top with about 1 ounce (¼ c.) 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.