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.

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Idaho® Potato Pig Fries
Cuisine Spanish
Servings
Ingredients
Harissa Aioli
Cuisine Spanish
Servings
Ingredients
Harissa Aioli
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