Idaho® Potato Pig Fries


  • 6 lbs Idaho® Russet Potatoes, cut in ¼-inch slices
  • 1 C Salt
  • 6 T White Vinegar
  • Oil for frying

Harissa Aioli

  • 2 T Coriander Seed
  • 2 T Fennel Seed
  • 2 T Cumin Seed
  • 2 T Caraway Seed
  • 6 Egg Yolks
  • 3/4 C Chipotle Chilies in Adobo Sauce
  • 2 T Honey
  • 1 T Lemon Juice
  • 1 T Red Wine Vinegar
  • 1 T Cider Vinegar
  • 2 tsp Dijon Mustard
  • 2 tsp Minced Garlic
  • 1 T Salt
  • 1 tsp Black Pepper
  • 3 C Canola Oil


  • 12 oz Cotija Cheese
  • 1 lb Prepared Carnitas, warmed
  • 1 lb Cooked Sausage such as Chorizo, warmed
  • 1 lb Cooked Pork Belly or Bacon
  • 1/4 C Chopped Cilantro



  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Yield: 12

Eric Gallerstein
Mastiff Sausage Company
San Diego, CA

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