Diego's Crack Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (leave skin on for extra texture). Cut each potato into 1/4-inch to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove surface starch. If short on time, soak 15 minutes.

Dry & dust

Drain the potatoes and lay them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a large bowl, toss with the cornstarch until evenly coated, then add 2 tablespoons neutral oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; toss to combine.

Fry (or oven-bake)

For frying: In a heavy pot or deep fryer, heat 1 cup neutral oil to 350°F (175°C). Fry potatoes in batches, 4–6 minutes per batch, until golden and crisp. Drain on a rack or paper towels and immediately sprinkle with a pinch of salt. For oven-baked option: preheat oven to 450°F (230°C), arrange fries on a parchment-lined baking sheet in a single layer, spray or brush lightly with oil, and bake 20–30 minutes, flipping halfway, until crisp and golden.

Keep warm

If making multiple batches, keep finished fries on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish other components.

Combine the ancho powder, smoked paprika or chipotle, cumin, cinnamon, coriander, cocoa powder, brown sugar, and 1/2 teaspoon kosher salt in a small bowl. Stir until evenly incorporated. Reserve 1/2 teaspoon for final garnish and the rest to toss with the fries.

Once fries are cooked and still hot, transfer them to a large bowl. Sprinkle the mole spice mix over the fries (start with 1 to 1 1/2 tablespoons), toss gently but thoroughly so the hot oil helps the spices adhere. Taste and add more spice if desired.

Make a roux

In a small saucepan over medium heat, melt 1 tablespoon vegan butter. Whisk in 1 tablespoon all-purpose flour and cook 1 minute, whisking, to form a blonde roux.

Add liquid & thicken

Slowly whisk in 1/2 cup plant milk until smooth. Cook, whisking, until the mixture thickens slightly (1–2 minutes).

Finish sauce

Lower heat to low, stir in 1 1/2 cups shredded vegan cheddar, 2 tablespoons nutritional yeast, 1/2 teaspoon Dijon, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon salt. Stir until cheese melts and sauce is smooth. If too thick, thin with up to 2–3 tablespoons more plant milk. Keep warm on the lowest heat, stirring occasionally.

Spoon or drizzle the warm cheese sauce over the mole-spiced fries just before serving.

Roast vegetables

Preheat broiler (or oven to 475°F/245°C). Halve the Roma tomatoes, place cut-side up on a sheet pan. Add the halved garlic cloves (unpeeled) and the jalapeño (if using). Drizzle 1 teaspoon olive oil over everything and sprinkle with a pinch of salt. Broil 6–10 minutes until tomatoes are blistered and slightly charred; turn garlic once halfway. If using a high-heat oven, roast until soft and charred in spots.

Assemble salsa

Let roasted garlic cool briefly, then squeeze cloves from their skins. In a bowl or food processor, combine roasted tomatoes, garlic, chopped 1/2 red onion, lime juice, 2 tablespoons chopped cilantro, and the roasted jalapeño (seeded if desired). Pulse or roughly chop to desired consistency. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add more lime if it needs brightness.

Transfer salsa to a serving bowl and keep at room temperature until ready to serve.

Place a heap of mole-spiced fries on a platter or individual plates. Drizzle or ladle the warm vegan cheese sauce over the fries, focusing on even coverage. Spoon roasted tomato salsa on the side (or dollop on top if preferred).

Sprinkle the remaining 1/2 teaspoon mole spice lightly over the finished fries for extra aroma. Garnish with chopped cilantro and serve with lime wedges alongside for squeezing.

Serve immediately so fries remain crisp and cheese sauce is warm.