Carne Asada Fries

5 from 2 votes

This Carne Asada Fries recipe is a classic California dish perfect for potlucks, parties, game days, and more. Tender, juicy steak tossed with oven-baked french fries then topped with all the classic toppings; it’s so easy to make this restaurant-quality asada fries recipe at home. Enjoy it as an appetizer or as a main meal.

Prep Time20

Cook Time30

Total Time1 20

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 420kcal

Author: Justin Coit

Equipment

Sheet Pan

Ingredients

For the Fries:

2 Russet Potatoes
2 tbsp Olive Oil
1 tsp Sea Salt
1 tsp Garlic Powder
1 tsp Paprika
1 cup Shredded Mexican Blend Cheese

For the Carne Asada:

½ Carne Asada Recipe

For Serving:

Guacamole Recipe
Pico De Gallo Recipe
Sour Cream
Chopped fresh Cilantro

Instructions

Make the Carne Asada and cut it into cubes.
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Peel the potatoes and then cut them lengthwise into ¼" slabs. Then cut the slabs into thin strips which will be each individual fry. Do your best to cut each fry into equal thickness.
Place all of the fries into a large mixing bowl and add the olive oil, sea salt, garlic powder, and paprika. Toss to coat.
Place the fries on the baking sheet and cook for 30 minutes, flipping them halfway through the cooking time. Check them at the 25 minute mark to make sure they aren’t burning.
Remove the fries from the oven and plate them in a bowl. While they are still hot sprinkle the Mexican Blend Cheese on top and add the carne asada with the other garnishes: sour cream, guacamole, pico de Gallo, and chopped cilantro.

Video

Notes

Don’t have sour cream? Use plain Greek yogurt instead, or skip it entirely.
Make sure the allow the steak to rest before cutting into cubes. The resting time allows the moisture to redistribute throughout the steak, so it stays juicy and moist. Cube too soon, and the juices end up on the cutting board.
If you have extra time, you can soak your sliced potatoes beforehand. Soaking the potatoes leads to crispier fries. Just be sure to pat them dry before seasoning and baking.
Do not use waxy potatoes such as red potatoes, fingerling, and new potatoes to make french fries. The moisture content in them will lead to hollow fries as the water evaporates in the oven.

Nutrition