Chorizo Fries
Kennebec Potatoes, Chorizo, Garlic, Chile Powder, Parsley, Chipotle Mayonnaise
Chef Rebecca Foxman of Fox & Son Fair Foods | Philadelphia
Adapted by StarChefs | january 2023
INGREDIENTS
Chipotle Mayonnaise:
Yield: 8 servings
1 cup mayonnaise
4 chipotle peppers in adobo sauce
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon cracked black pepper
To Assemble and Serve:
Yield: 1 serving
Oil for frying
1 pound skin-on kennebec potatoes, batonnet cut and brined overnight
½ cup Mexican-style chorizo, casings removed
2 teaspoons finely chopped garlic
¼ teaspoon cayenne powder
½ teaspoon dark chile powder
1 teaspoon kosher salt
1 tablespoon chopped flat leaf parsley
METHOD
For the Chipotle Mayonnaise:
In a food processor, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a fryer, heat oil to 225°F. Fry potatoes 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and let sit 1 hour at room temperature. Heat oven to 400°F. On a sheet tray, spread chorizo in an even layer. Roast 8 minutes, or until the chorizo is caramelized and the internal temperature reaches 165°F. Let cool, then crumble into small pieces, reserving rendered fat separately. Set aside. In a fryer, heat oil to 360°F. Fry cooled potatoes 2 minutes. Transfer to a paper towel-lined plate and let drain. Once drained, toss potatoes with salt, garlic, cayenne, chile powder, parsley, and 1 tablespoon reserved chorizo fat until evenly coated. Pile coated fries into a serving bowl. Drizzle with ¼ cup Chipotle Mayonnaise. Top with crumbled chorizo.
