Tajin Fries Recipe
Crispy French cut fries tossed with our house made chili lime seasoning, served with a side of garlic aioli and mayo ketchup
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Ingredients
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Fries
Chili-lime (Tajín-style) Seasoning
Garlic Aioli
Mayo-Ketchup (Salsa Roja Mayo)
Finish & Garnish
Method
Fries
Prepare potatoes
Wash and peel the russet potatoes (peeling optional). Cut into French-cut fries about 1/3 - 1/2 inch thick so they yield approximately 3 cups when cut.
Rinse and dry
Place cut potatoes in cold water and rinse until the water runs clear to remove excess starch. Soak in cold water 20–30 minutes (or up to 2 hours refrigerated) to remove more starch. Drain and pat completely dry with kitchen towels or paper towels.
Blanch fry (first fry)
In a heavy pot or deep fryer, heat 2 cups of oil to 325°F (160°C). Working in batches if necessary, fry potatoes for 3–4 minutes until softened and very pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. While still warm, sprinkle 1/2 tsp salt over fries lightly.
Crisp fry (second fry)
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden-brown and crisp. Remove and drain on a wire rack or paper towels. Immediately proceed to seasoning while fries are hot.
Chili-lime (Tajín-style) Seasoning
Combine the ancho chili powder, paprika, Tajín (or coarse chili-lime seasoning), lime zest, granulated sugar, and black pepper in a small bowl and mix thoroughly. Taste and adjust lime or chili levels to preference. Keep the seasoning ready beside the fries.
When fries are freshly drained and still hot, place a batch in a large bowl or on a tray, sprinkle 1 to 1.5 tablespoons of the chili-lime seasoning over them (adjust to taste), and toss gently but quickly to coat evenly so the seasoning adheres to the hot oil.
Garlic Aioli
In a small bowl, combine 1/2 cup mayonnaise with the minced garlic, 1 tsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Let sit for 10–15 minutes at room temperature to allow the garlic to mellow and flavors to meld. Refrigerate if making earlier; bring to room temperature before serving.
Mayo-Ketchup (Salsa Roja Mayo)
Whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1/2 teaspoon minced smoked hot sauce or chipotle, and 1/2 teaspoon lime juice until smooth. Taste and adjust heat or sweetness. Keep chilled until ready to serve.
Finish & Serve