Sifrina Fries Recipe

Prepare potatoes

If using fresh potatoes: wash and peel (optional) russets. Cut into 1/4- to 1/2-inch sticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with paper towels.

Par-cook (optional for crispier fries)

For extra crispy fries: blanch the cut potatoes in simmering water for 3–5 minutes, then drain and dry thoroughly. Alternatively, spread on a baking sheet and freeze 20–30 minutes to firm up.

Fry or bake

Frying method: heat vegetable oil in a deep pot or fryer to 175°C (350°F). Fry batches of potatoes 3–4 minutes until pale gold and soft; remove and drain on paper towels. Increase oil to 190°C (375°F) and fry again 1–2 minutes until golden and crisp. Drain and season immediately with 1 tbs kosher salt and 1 tsp black pepper. Baking method: toss dried potato sticks with 2–3 tbs olive oil, spread in a single layer on a parchment-lined baking sheet, bake at 220°C (425°F) for 25–35 minutes, flipping halfway, until golden and crisp. Season with salt and pepper while hot.

Cook the bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towel to drain, then chop or crumble into bite-sized pieces. Reserve a small spoonful of bacon fat (optional) for extra flavor when warming chicken or tossing fries.

Prepare the chicken

If using pre-cooked chicken: shred or dice and keep warm. If cooking fresh: toss chicken breast pieces with 1 tbs olive oil and the seasoning mix (garlic powder 1/2 tsp, onion powder 1/2 tsp, salt 1/2 tsp, black pepper 1/4 tsp). Sear in a hot skillet 3–4 minutes per side until cooked through (internal temp 74°C / 165°F). Let rest 3 minutes then shred or dice.

Heat toppings together

To assemble hot toppings: place the cooked fries on an ovenproof tray or baking sheet, scatter the shredded/diced chicken and crumbled bacon evenly over the fries, then sprinkle the shredded gouda evenly across the top. Place under a broiler or in a 200°C (400°F) oven for 2–4 minutes until the cheese melts and starts to bubble. Watch carefully to avoid burning.

Make the pink sauce by whisking together mayonnaise (6 tbs), ketchup (3 tbs), sour cream or Greek yogurt (2 tbs), hot sauce (1 tsp, optional), smoked paprika (1 tsp), garlic powder (1 tsp), salt (1/2 tsp) and lemon or lime juice (1 tsp). Taste and adjust seasoning—add more hot sauce for heat or more lemon for brightness. Chill until ready to use.

Prepare avocado and garnish

Cut the avocado in half, remove the pit, scoop out the flesh and slice or dice. Toss gently with a squeeze of lime to prevent browning if not using immediately. Thinly slice green onions and chop cilantro if using.

Assemble and serve

When cheese is melted and bubbly, remove fries from oven. Immediately top with diced avocado, sliced green onions, and chopped cilantro. Drizzle pink sauce evenly over the top (or serve on the side). Finish with an extra sprinkle of crumbled bacon and a light squeeze of lime. Serve hot.