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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
You don't need ketchup when you have pico de gallo, guac, and spicy chili bacon!
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Ingredients
For the Fries
- 9 large russet potatoes (about 5 1/2 pounds), each cut into 8 wedges
- 6 Tbsp. olive oil
- Kosher salt and black pepper, to taste
For the Pico de Gallo and Guacamole
- 1 medium red onion, diced
- 6 Roma tomatoes, diced
- 1/2 cup fresh cilantro, finely chopped
- 1 jalapeño pepper, diced
- Juice of 1 lime
- 3 avocados
- 1 3/4 tsp. kosher salt
For the Spicy Chili Bacon
- 6 slices bacon, chopped
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
For the Additional Toppings
- 2 cups shredded jack or cheddar cheese (about 8 ounces)
- 1 cup sour cream
Directions
- Step 1For the fries: Preheat the oven to 450˚. Toss half of the potato wedges and 3 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper, then spread out evenly. Repeat with the remaining potatoes and olive oil on another baking sheet. Bake, rotating the pans halfway through, until the potatoes are tender and golden brown, 35 to 40 minutes. Season with salt.
- Step 2Meanwhile, for the pico de gallo: Combine the red onion, tomatoes, cilantro, jalapeño and lime juice in a bowl. Season with 1 teaspoon salt. For the guacamole: Cut the avocados in half and remove the pits. Scoop the avocado from the skin into a bowl; sprinkle with the remaining ¾ teaspoon salt and mash. Add a big scoop of pico de gallo and stir.
- Step 3For the spicy chili bacon: Cook the bacon with the chili powder and cayenne in a medium nonstick skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 8 minutes.
- Step 4Place the fries on a platter and serve with the pico de gallo, guacamole, spicy chili bacon and any additional toppings.
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