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Green Chile Fries
Chef Dana Rodriguez of Work Class restaurant in Denver combines three types of chilies, tomatillos and beans to load up french fries with bold flavor.
Photograph courtesy of Idaho Potato Commission
Servings
-1
-1
Cuisine Type
- mexican
Menu Part
- appetizer
Main Ingredient
- Potatoes
Chef Dana Rodriguez
Work & Class
Denver
Chef Dana Rodriguez of Work & Class restaurant in Denver combines three types of chilies, tomatillos and beans to load up french fries with bold flavor. The dish is a hybrid of an American staple and typical Mexican sauce, but is a fitting Cinco de Mayo bar snack or shareable appetizer. Pair the fries with a margarita or agua fresca to fit with the theme.
Ingredients
Chile sauce
5 lb. Anaheim peppers
5 lb. poblano peppers
2 cups jalapenos
2 cups canola oil
3 lb. tomatillos, roughly chopped
2 lb. onions, roughly chopped
1 cup garlic cloves
½ cup salt
½ cup fresh oregano leaves
¼ cup black pepper
¼ cup ground coriander
¼ cup ground cumin
5 gal. vegetable stock
2 bunches fresh cilantro, with stems
1 gal. cooked white beans
1 gal. cooked black beans
Fries
2 russet potatoes, peeled and cut into ¼-in. slices
2 qt. canola oil
8 oz. chile sauce (recipe above)
½ cup shredded Oaxaca cheese
¼ cup shredded aged cheddar cheese
Steps
1. For chile sauce, roast all peppers on grill until charred and softened. Remove skins and seeds; roughly chop peppers.
2. In large stockpot, heat oil over medium heat. Add tomatillos, onions and garlic; saute until golden brown. Stir in chopped chile peppers, salt, oregano, pepper, coriander and cumin; saute 5 to 8 minutes to develop flavor.
3. Stir in stock. Cook over medium heat 35 to 40 minutes until mixture reaches desired thickness. Stir in cilantro. With immersion blender, blend mixture until a chunky puree. Stir in salt and pepper to taste; stir in beans.
4. For fries, bring a large pot of salted water to a boil. Boil potato slices about 7 minutes or until soft outside and firm inside. Drain and cool in walk-in for 30 minutes.
5. In deep fryer, heat 2 quarts oil until temperature reaches 350 F. Fry potatoes until crisp; remove with strainer.
6. Place french fries in metal pie tin; top with chile sauce and cheeses. Heat in 350 F. oven 6 minutes or until cheese melts.
Photo courtesy of Idaho Potato Commission
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