Caracas Fries Recipe

Prep potatoes

Peel the potatoes if you prefer (leave skins on for more texture). Cut each potato into 1/4–1/3-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then transfer to a bowl of cold water and soak for 20–30 minutes (or up to 2 hours refrigerated).

Dry and season

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry (this prevents oil splatter). Toss the dried fries with 1 tsp salt and 1/2 tsp black pepper just before frying.

Fry (or bake) the potatoes

For frying: Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2 inches and heat to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry the potatoes a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with additional salt to taste. Alternative oven method: Toss the dried fries with 2 tbsp neutral oil and spread on a baking sheet in a single layer. Roast in a preheated 220°C (425°F) oven for 25–35 minutes, turning halfway, until crisp and golden.

Cook bacon

While fries are soaking or first-frying, cook the bacon. Place bacon slices in a cold skillet and turn heat to medium. Cook until crisp, 6–10 minutes, turning occasionally. Transfer cooked bacon to paper towels to drain and cool, then chop into 1/2-inch pieces.

Warm corn

If using canned corn, warm it briefly in a small skillet over medium heat for 2–3 minutes with a pinch of salt, or microwave 30–45 seconds. This step removes chill and blends flavors.

Assemble fries with toppings

Place the hot fries on an oven-safe serving platter or baking sheet. Sprinkle the warm corn evenly over the fries, then scatter the chopped bacon. Top immediately with the shredded smoked gouda so it begins to melt from the fries’ heat.

Melt cheese

To fully melt the gouda, place the assembled fries under a hot broiler for 1–2 minutes (watch closely) or into a 200°C (400°F) oven for 3–5 minutes until cheese is melted and bubbling. Remove from oven.

Finish

Sprinkle chopped parsley over the finished fries if using.

Mix sauce

While fries are in the second fry or in the oven to melt cheese, whisk together 1/2 cup mayonnaise, 3 tbsp ketchup, 1 tsp yellow mustard, 1/2 tsp hot sauce, 1 tsp white vinegar, 1/4 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning or heat to preference.

Serve

Serve the Caracas Fries hot with the home sauce on the side for dipping or drizzle sauce over the fries just before serving for a saucier finish.