Smoky Chorizo Fries with Miso Aioli
Find the ultimate street food snack with our Smoky Chorizo Fries with Miso Aioli recipe. It's a copycat dish that captures the essence of a bustling night market in an instant.
Allergens
Egg, Soy, Wheat
Ingredients
- 16 oz chorizo sausage, casings removed 2 lbs russet potatoes, cut into 1/4
- inch thick fries Vegetable oil for frying Salt and pepper to taste Miso aioli: 1 cup mayonnaise 3 tbsp white miso paste 1 tbsp lemon juice 2 garlic cloves, minced
Instructions
- In a large pot, heat vegetable oil to 350°F. Fry potatoes in batches until golden brown and crispy. Drain on paper towels. Season with salt and pepper.
- In a pan over medium heat, cook chorizo sausage, breaking it apart with a wooden spoon. Cook until browned and crumbly, 5 7 minutes. Remove from heat and set aside.
- For miso aioli, in a bowl, mix mayonnaise, miso paste, lemon juice, and garlic until well combined. Season to taste with salt and pepper.
Chef’s Insight
The key to perfect fries is not overcrowding the pan while frying. This ensures even cooking and a crispy exterior.
Notes
The miso aioli can be made ahead of time and stored in the refrigerator.