Categories: Fries
Ingredients
- Fries:
- 9 large russet potatoes, each cut into 8 wedges
- 6 tbsp. olive oil
- Kosher salt and black pepper, to taste
- Pico de Gallo and Guacamole:
- 1 medium red onion, diced
- 6 Roma tomatoes, diced
- 1/2 cup fresh cilantro, finely chopped
- 1 jalapeno, diced
- Juice of 1 lime
- 3 avocados
- 1 3/4 tsp kosher salt
- Spicy Chili Bacon:
- 6 slices bacon, chopped
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- Additional toppings:
- 2 cups shredded jack or cheddar cheese
- 1 cup sour cream
Directions
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For the fries: Preheat the oven to 450. Toss half of the potato wedges and 3 tbsp. olive oil on a rimmed baking sheet. Season with salt and pepper, then spread out evenly. Repeat with the remaining potatoes and olive oil on another baking sheet. Bake, rotating the pans halfway through, until the potatoes are tender and golden brown, 35-40 minutes. Season with salt.
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Meanwhile, for the pico de gallo: Combine the red onion, tomatoes, cilantro, jalapeno and lime juice in a bowl. Season with 1 tsp salt. For the guacamole: Cut the avocados in half and remove the pits. Scoop the avocado from the skin into a bowl; sprinkle with the remaining 3/4 tsp salt and mash. Add a big scoop of pico de gallo and stir.
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For the spicy chili bacon: Cook the bacon with the chili powder and cayenne in a medium nonstick skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 8 minutes.
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Place the fries on a platter and serve with the pico de gallo, guac, spicy chili bacon and any additional toppings.