Idaho® Potato Pig Fries
- 6 lbs Idaho® Russet Potatoes, cut in ¼-inch slices
- 1 cup salt
- 6 tablespoons white vinegar
- Oil for frying
- 2 tablespoons coriander seed
- 2 tablespoons fennel seed
- 2 tablespoons cumin seed
- 2 tablespoons caraway seed
- 6 egg yolks
- 3/4 cup chipotle chilies in adobo sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 cup canola oil
- 12 oz Cotija cheese
- 1 pound prepared carnitas, warmed
- 1 pound cooked sausage such as chorizo, warmed
- 1 pound cooked pork belly or bacon
- 1/4 cup chopped cilantro
- Combine potatoes, salt and white vinegar in a saucepan; add water to cover by 2 inches. Bring to a boil; simmer until potatoes are fork tender but do not fall apart. Drain. Spread in single layer on a parchment lined sheet pan and freeze overnight.
- To prepare the Harissa Aioli, grind spices in a high-speed blender, spice grinder or coffee grinder. Combine spices, egg yolks and next 9 ingredients (chilies through pepper) in blender or food processer. Gradually add oil while blending until mixture thickens to the consistency of mayonnaise. Keep refrigerated.
- To prepare the Pig Fries, heat a fryer or 2-3 inches of oil to 350°F in a deep saucepan. Let potatoes thaw for about 15 minutes (8 ounces per serving). Fry to a deep golden brown. Drain.
- Shingle a portion of potatoes on a serving plate. Drizzle with about 2 tablespoons Harissa Aioli. Top with about 1 ounce (1/4 cup) of each of the toppings, starting with the Cotija cheese and ending with the pork belly or bacon. Drizzle with about 2 more tablespoons Aioli. Garnish with 1 tablespoon cilantro.