Ancho Curly Fries Recipe
Pico de Gallo, Chipotle Mayo, Crema, Cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Pico de Gallo
Chipotle Mayo
Crema
Method
Fries
- 1
Prepare the Potatoes
Start by washing and peeling the Russet potatoes. Cut them into thin strips to resemble fries.
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water for at least 30 minutes. This helps remove excess starch and makes them crispier.
- 3
Preheat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and Fry
Drain and dry the soaked potatoes. Toss them in a bowl with ancho chili powder, cornstarch, and salt. Fry in batches until golden brown and crispy, about 4-5 minutes per batch.
- 5
Drain and Serve
Remove fries from oil and drain on paper towels. Keep warm until ready to serve.
Pico de Gallo
- 6
Mix Ingredients
In a large bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt.
- 7
Taste and Adjust
Taste the pico de gallo and adjust seasoning as necessary. Set aside to let flavors meld.
Chipotle Mayo
- 8
Combine Ingredients
In a small bowl, mix together mayonnaise, minced chipotle in adobo sauce, lime juice, and salt to taste.
- 9
Chill and Serve
Refrigerate the chipotle mayo for at least 15 minutes before serving to enhance the flavors.
Crema
- 10
Prepare the Crema
In a bowl, mix sour cream, heavy cream, lime juice, and salt to taste until smooth.
- 11
Chill and Serve
Refrigerate the crema for at least 15 minutes to allow the flavors to blend.