Ingredients:

• 6 lbs Idaho^® Russet Potatoes, cut in ¼-inch slices
• 1 cup salt
• 6 tablespoons white vinegar
• Oil for frying

Harissa Aioli

• 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

Toppings

• 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

Directions:

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.