LONE STAR FRIES

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Lone Star Fries image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 pounds russet potatoes
3 ripe avocados
2 limes, juiced
1 Roma tomato, finely diced
1 jalapeño, minced
Kosher salt and freshly ground black pepper
1 pound bulk chorizo
1 pound processed cheese, such as Velveeta, cut into cubes
One 10-ounce can fire-roasted tomatoes and green chiles
Canola oil, for frying
2 teaspoons seasoning salt
1/2 cup sour cream
1/2 cup fresh cilantro leaves
One 2-ounce jar diced pimentos, drained

Steps:

  • 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.
  • 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.
  • 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.
  • Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
  • 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.
  • 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
  • Heat the oil to 400 degrees 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.
  • Sprinkle the seasoning salt over the fries, then toss and place on a platter.
  • 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.

Omolemo Makhanya
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These fries are a game-changer! They're so easy to make and they taste incredible.


dorji Wangdi
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I've tried many different fry recipes, but this one is by far the best. The fries are always perfectly cooked and the flavor is amazing.


Fany Chacon
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These fries are the perfect comfort food. They're always a hit with my family.


Diego Longoria
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I love these fries! They're so crispy and flavorful.


Javion tillman
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I made these fries for my friends and they all raved about them. They said they were the best fries they'd ever had.


ELLI davidson
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These fries are so good! I can't stop eating them.


Meggan Honeycutt
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I've made these fries several times now and they're always a hit. They're the perfect party food.


Manny Suarez
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These fries were delicious! I loved the combination of flavors.


Khawar Moaiz
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The fries were easy to make and turned out great. I would definitely recommend this recipe.


muhammad idress
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I made these fries for my family and they were a huge success. The kids loved them and so did the adults.


Shondrekia Williams
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These fries were a hit at my party! Everyone loved them.


tommy_playzrbxforfun
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Amazing flavor! The fries were crispy and well-seasoned, and the chili and cheese were the perfect toppings. I'll definitely be making these again.