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5 from 1 vote

Fiesta Fries

Author: Gaby


  • 2 pounds russet potatoes about 4 large, peeled and cut into 1/4-inch by 1/4-inch french fry shapes stripes
  • 2 tablespoons distilled white vinegar
  • Kosher salt
  • Garlic salt
  • 1 quarts vegetable oil
  • 1 cup shredded Colby Jack cheese
  • 1 cup pico de gallo
  • sour cream as needed
  • 1 recipe Guacamole


  • Place the potatoes and vinegar in large heavy bottom pot and add 2 quarts of water and 2 tablespoons of salt. Bring the water a boil over high heat. Boil for 10 minutes until the potatoes are fully tender, but not falling apart.
  • Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
  • Place the oil in a large Dutch oven. Heat over high heat to 400°F.
  • Add the fries in small batches to oil. Cook for 50-60 seconds, agitating occasionally with tongs, then remove to second paper-towel lined baking sheet.
  • Repeat this process with the remaining potatoes.
  • Allow the potatoes to cool for 30 minutes.
  • Once the fries have cooled, bring the oil back to a 400°F over medium high heat.
  • Fry small batches of the potatoes a second time until crisp and golden brown, about 3-4 minutes.
  • Once golden, remove the fries with a pair of tongs and transfer to a fresh paper towel lined baking sheet and season with salt and garlic salt.
  • Top with shredded cheese, guacamole, sour cream and pico de gallo. Serve immediately.