Big Mera Fries Recipe
Spicy Hand-Cut Fries Topped With Queso Oaxaca, Pico De Gallo, Sour Cream, Salsa Verde, And Your Choice Of The Following: Chicken Tinga, Carne Asada
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Toppings
Method
Preparing the Fries
- 1
Cut and Soak Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries and soak in cold water for at least 30 minutes to remove excess starch.
- 2
Dry and Season Fries
Drain the potatoes and pat them dry with paper towels. In a large bowl, toss the fries with salt, paprika, and cayenne pepper.
- 3
Heat Oil
In a deep pot, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
Assembling the Dish
- 5
Layer the Fries
Place the hot fries on a serving platter.
- 6
Add Toppings
Top the fries with melted Queso Oaxaca, pico de gallo, sour cream, salsa verde, and your choice of chicken tinga or carne asada.
- 7
Serve Immediately
Enjoy your Big Mera Fries while they are hot!
