Easy Carne Asada Loaded Fries
A delicious dish that combines crispy fries with tender carne asada, topped with cheese and fresh ingredients, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Grill or Grill Pan
Ingredients
Ingredients
- 4 large Russet Potatoes Peeled and cut into fry shapes.
- 1.5 pounds Carne Asada Flank or skirt steak, marinated.
- 2 cups Shredded Cheese Monterey Jack or cheddar.
- 1 cup Sour Cream For topping.
- 1 cup Guacamole For topping.
- 0.5 cup Fresh Cilantro Chopped, for garnish.
- 0.5 cup Sliced Jalapeños Fresh or pickled, for topping.
- 2 tablespoons Olive Oil For coating fries.
- to taste Salt
- to taste Pepper
Instructions
- 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 with paper towels.
- 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.
- Bake the fries for 25-30 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.
- While the fries are baking, marinate the carne asada if you haven’t done so already. Heat a grill or grill pan over medium-high heat and cook the carne asada for about 4-5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing it against the grain into thin strips.
- Layer the fries on a serving platter or individual plates. Sprinkle the shredded cheese generously over the hot fries, allowing it to melt slightly.
- Top with the sliced carne asada, drizzle sour cream, and add guacamole. Scatter sliced jalapeños and chopped cilantro on top.
- Serve immediately while the fries are still hot and crispy.
Notes
Store leftovers separately in airtight containers. Reheat fries in the oven for optimal crispiness.