Avila Fries Recipe

prep potatoes

Wash and peel the potatoes if desired. Cut into 1/4 to 1/3-inch thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

soak

Place rinsed fries in a bowl of cold water and soak for 30 minutes (or up to 2 hours) to firm them and remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

fry (first blanch)

Heat 0.5 to 1 cup vegetable oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

fry (finish)

Increase oil temperature to 375°F (190°C). Return fries in batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels, then immediately season with 1 tsp salt and 1/2 tsp black pepper while hot.

cook bacon

While fries soak or during the first fry, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

cook chorizo

Remove chorizo from its casing (if applicable) and crumble into a medium skillet over medium heat. Cook, breaking it up with a spatula, until fully cooked and browned, about 6–8 minutes. Drain any excess fat on paper towels.

warm corn

If desired, warm the drained corn in a small saucepan or microwave for 1 minute. This step is optional but helps integrate flavors.

prepare avocado

Cut the avocado in half, remove the pit, scoop out the flesh and dice into 1/2-inch cubes. Sprinkle a pinch of salt and a squeeze of lime juice over the avocado to prevent browning and season lightly.

shred cheese

Shred the smoked gouda so it's ready to melt on the hot fries.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon minced chipotle, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and taste; adjust lime or chipotle for brightness or heat. Refrigerate until ready to use.

Place hot fries on a large platter or individual plates in an even layer.

Scatter warm corn evenly over the fries, then spoon the cooked chorizo and chopped bacon over the top.

Sprinkle shredded smoked gouda evenly over the fries and toppings. If you want the cheese melted, place the platter under a broiler for 1–2 minutes or use a kitchen torch until the cheese is melted and bubbly (watch closely to avoid burning).

Top with diced avocado and drizzle the home sauce over everything (about 3–4 tablespoons or to taste).

Garnish with chopped cilantro and serve with lime wedges and optional hot sauce on the side.