Idaho® Potato Carne Asada Fries | Idaho Potato Commission
Heat a large pot (Dutch oven will work great here) over medium-high heat. Fill it a little bit less than half of the way up with vegetable oil. Attach a deep fryer thermometer and heat the oil to...
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Cooking tools:
- Fryer thermometer
- Dutch oven
- Stockpot
- Slotted spoon
- Cooling rack
- Baking sheet
- Kitchen towel
- Colander
- Mixing bowl
- Grill
- Grill pan
- Cutting board
- Chef's knife
- Oven
- Stove
- Serving platter
- Ramekin
- Grater
- Measuring spoon
- Measuring cup
- Peeler
- Spoon
- Tongs
- Paring knife
Ingredients
- 1 pound Idaho® potatoes, peeled and cut into thin fries
- vegetable oil for frying
- 2 pounds flap steak (carne asada) or skirt steak
- 1 teaspoon salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons granulated onion
- 1 ½ teaspoons paprika
- ½ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 ½ cups sharp cheddar cheese, shredded
- 1 ½ cups Monterey jack cheese, shredded
- 2 tomatoes, diced
- 1 cup guacamole
- ¾ cup sour cream
- ¼ cup sliced pickled jalapeños, optional
- ¼ cup crumbled queso fresco (Mexican fresh cheese), optional
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