Description
Carne Asada Fries are the ultimate loaded fries—crispy, golden potatoes topped with juicy grilled steak, melted cheese, and vibrant Mexican toppings like pico de gallo, guacamole, sour cream, and cotija. A perfect dish for parties, game nights, or indulgent weekend dinners, this bold fusion of comfort food and street food never disappoints.
Ingredients
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½ recipe carne asada (grilled or oven-made)
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1½ lbs russet potatoes (3 medium / 680 g)
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3 tbsp avocado oil or high-heat vegetable oil (45 ml)
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Kosher salt, to taste
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3 oz shredded Monterey Jack or Mexican cheese blend (85 g)
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Pico de gallo, to taste
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Guacamole or salsa guacamole, to taste
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Sour cream, to taste
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Thinly sliced jalapeño, to taste
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Fresh cilantro leaves, to taste
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Crumbled cotija cheese, to taste
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Lime wedges (optional)
Instructions
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Prepare the Steak: Make a ½ batch of carne asada using grilled or oven-cooked steak. Dice and quickly pan-fry to warm if using leftovers.
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Make the Fries:
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Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
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Cut potatoes into ¼-inch fries. Soak in hot water for 10 minutes, then drain and pat dry.
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Toss with oil, spread in a single layer, and season with kosher salt.
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Bake 15–20 minutes, flip, then bake 5 more minutes until golden and crisp.
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Add Cheese: Sprinkle cheese over fries and return to oven for 2–3 minutes until melted.
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Assemble: Transfer fries to a platter. Top with carne asada, pico, guac, sour cream, jalapeños, cilantro, cotija, and lime.
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Serve Immediately: Best when hot and freshly assembled.
Notes
Soaking and drying the potatoes improves crispness.
Shortcut: use frozen fries baked or air-fried until golden.
Customize toppings—make it spicy, cheesy, or vegetarian with mushrooms or beans.
Reheat fries and carne separately, then assemble fresh with cold toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Appetizer
- Method: Baking / Assembling
- Cuisine: Mexican-Inspired