Description
These Easy Carne Asada Loaded Fries combine crispy oven-baked russet potatoes with flavorful grilled carne asada, melted cheese, and fresh toppings like guacamole, sour cream, jalapeños, and cilantro. Perfect as a hearty appetizer or main dish, this recipe brings together Tex-Mex flair with simple preparation for a delicious and satisfying meal.
Ingredients
Scale
Fries
- 4 large Russet Potatoes (peeled and cut into fry shapes)
- 2 tablespoons Olive Oil (for coating fries)
- Salt to taste
- Black Pepper to taste
Carne Asada
- 1.5 pounds Carne Asada (flank or skirt steak, marinated)
Toppings
- 2 cups Shredded Cheese (Monterey Jack or cheddar)
- 1 cup Sour Cream
- 1 cup Guacamole
- 0.5 cup Fresh Cilantro (chopped, for garnish)
- 0.5 cup Sliced Jalapeños (fresh or pickled)
Instructions
- Preheat and Prepare Fries: Preheat your oven to 425°F (220°C). Peel and cut the russet potatoes into thick fries, approximately 1/4 inch wide. Rinse the cut fries in cold water to remove excess starch, then pat them dry thoroughly with paper towels to ensure crispiness.
- Season Fries: Toss the dried fries with olive oil, salt, and pepper until evenly coated. Spread the fries out in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even cooking.
- Bake Fries: Bake the fries for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy on all sides.
- Cook Carne Asada: While the fries bake, marinate the carne asada if not already done. Heat a grill or grill pan over medium-high heat and grill the steak about 4-5 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes to redistribute juices, then slice thinly against the grain.
- Assemble Loaded Fries: Arrange the hot fries on a serving platter or plates. Sprinkle shredded cheese generously over the fries to allow it to melt slightly from the heat.
- Add Toppings: Layer sliced carne asada on top, drizzle with sour cream, and add dollops of guacamole. Finish by scattering sliced jalapeños and chopped cilantro evenly over the fries for freshness and spice.
- Serve: Serve immediately while fries are hot and crispy to enjoy the full combination of flavors and textures.
Notes
- For extra crispy fries, soak cut potatoes longer in cold water before baking and dry thoroughly.
- Adjust jalapeño amount to preferred spice level.
- Use flank or skirt steak for authentic carne asada flavor and tenderness.
- Leftover loaded fries can be reheated in the oven to retain crispiness.
- Marinate the steak at least 30 minutes or up to 24 hours for best flavor.
