Green Chile Fries Recipe

Prep and soak

Wash and peel the russet potatoes (peeling optional). Cut into 1/3- to 1/2-inch fries, keeping sizes uniform. Place cut fries into a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean towel or paper towels.

First fry (blanch)

In a deep, heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Fry the dried potatoes in batches so they move freely, 3–4 minutes per batch, until the fries are cooked through but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden brown and crisp, about 2–3 minutes. Remove and drain. Immediately season with kosher salt and a little black pepper; toss gently to coat. Keep fries in a warm oven (200°F/95°C) on a baking sheet if making multiple batches.

Roast and prep chiles (if not using pre-roasted)

If you don't have pre-roasted Hatch chiles, roast them over an open flame, under a broiler or on a grill until blackened on all sides. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel off skins, remove stems and seeds, and chop. Measure 2 cups chopped.

Brown the meat and aromatics

In a 10-inch skillet over medium-high heat, add 1 tablespoon vegetable oil. Add the diced onion and cook 3–4 minutes until translucent. Add the ground pork (or beef) and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make roux and build sauce

Sprinkle 1 tablespoon flour over the cooked meat and onions and stir 1 minute to remove raw flour taste. Stir in the tomato paste, cumin, oregano and smoked paprika. Slowly pour in 1 cup chicken or vegetable stock while stirring to avoid lumps. Add the chopped roasted green chiles and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer 8–12 minutes, stirring occasionally, until slightly thickened to a saucy consistency that will coat fries. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir in 1 tablespoon lime juice if using to brighten the flavor. Keep warm until ready to assemble.

Place a generous portion of hot fries on a platter or individual plates. Spoon hot spicy green chile evenly over the fries so it coats and nests in the fries. Sprinkle shredded cheddar cheese over the hot chile so it starts to melt. Garnish with sliced green onions and serve with sour cream or crema on the side or dotted on top.

Serve immediately while fries are hot and crispy and the chile is warm. Leftover chile stores in the refrigerator for up to 3 days; reheat gently on the stove with a splash of stock or water to loosen before serving.