Wash and peel the potatoes (peel optional). Cut into 1/4- to 1/2-inch sticks for fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Place the cut potatoes in a bowl of cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to further remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional coating

If using cornstarch for extra crispiness, toss the dried fries in 1 tablespoon cornstarch until lightly coated, then shake off excess.

Fry (pan method)

Heat 1 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C) or a small piece of potato sizzles immediately. Fry the potatoes in batches so they have room — about 4–6 minutes per batch — turning occasionally until golden brown and crisp. Use a slotted spoon to transfer fries to a paper towel-lined tray; season immediately with 1 tsp salt and 1 tsp black pepper (adjust to taste). Alternatively, for oven-baked fries: toss with 2 tbs oil and bake at 425°F (220°C) on a single layer for 25–30 minutes, flipping halfway, until crisp.

Sausage

While fries are frying, slice the cooked chicken sausage links diagonally into 1/4-inch slices. Heat 1 teaspoon olive oil in a skillet over medium heat. Add sliced sausage and cook 3–4 minutes, stirring occasionally, until edges are slightly browned and heated through. Set aside.

Salsa Rosada (creamy pink sauce)

In a medium bowl combine 1 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon lime juice, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and taste; adjust salt, lime or hot sauce to preference. Chill in fridge until ready to serve (at least 10 minutes for flavors to meld).

Optional Toppings / Add-ins

Add chicken

If adding chicken (+4), use about 4–6 oz cooked diced chicken: warm in a skillet with a pinch of salt and pepper for 2–3 minutes before topping the fries.

Add beef

If adding beef (+5), cook 4–6 oz ground beef with 1/4 tsp salt, 1/4 tsp black pepper and a pinch of paprika until browned and cooked through (about 5–7 minutes). Drain excess fat and keep warm.

Add mushrooms

If adding mushrooms (+4), slice 4 oz mushrooms and sauté in 1 tsp oil over medium-high heat for 4–5 minutes until browned and any liquid has evaporated. Season with a pinch of salt.

Assemble

Place a generous portion of hot fries on a serving plate or shallow bowl. Scatter the warmed sliced chicken sausage over the fries. If using any add-ins, distribute them evenly on top. Spoon or drizzle 3–4 tablespoons (adjust to taste) of salsa rosada over the fries and sausage. Garnish with 1 tablespoon chopped cilantro and serve with lime wedges on the side.

Serve

Serve immediately while fries are hot and crisp. Provide extra salsa rosada on the side for dipping. Leftovers can be refrigerated up to 2 days; re-crisp fries in a 400°F (205°C) oven for 8–10 minutes before serving.