Polo Fries Recipe

Prep and marinate

Cut the chicken thighs into 3/4-inch bite-size pieces. In a bowl combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, black pepper, and lemon juice. Add the chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat. When hot, add 1 teaspoon of oil (from the olive oil amount in the marinade or a little extra) and add the marinated chicken in a single layer, working in batches to avoid crowding. Sear about 2–3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a plate and keep warm. Repeat with remaining chicken.

Prepare potatoes

Peel (optional) and cut the potatoes into shoestring or matchstick fries, about 1/4-inch thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Dry thoroughly with clean kitchen towels or paper towels.

Par-fry (optional for crispier fries)

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Toss the dried fries with cornstarch and a pinch of kosher salt to help create a crisp exterior. Fry the potatoes in batches for 3–4 minutes until soft but not brown. Remove and drain on paper towels. Let cool for 10 minutes.

Final fry

Raise the oil temperature to 375°F (190°C). Fry the par-fried (or raw if skipping par-fry) potato batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper while still hot.

Whisk together mayonnaise, sour cream, chopped cilantro, lime zest, lime juice, minced garlic, honey, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill in the refrigerator for at least 10 minutes to let flavors meld.

On a platter or individual plates, pile the hot fries. Scatter the warm spiced chicken bites over the fries. Spoon or drizzle the cilantro-lime aioli over the top, or serve the aioli on the side for dipping.

Garnish with fresh cilantro leaves, a squeeze of lime wedges, and a light dusting of grated Cotija or Parmesan if desired. Serve immediately while fries are crisp and chicken is warm.