Ingredients

For the Fries:

  • 4 large russet potatoes (about 2 lbs), peeled and cut into 1/4-inch thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

For the Avocado Topping:

  • 2 ripe avocados, pitted and diced
  • 1 small tomato, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, seeded and finely chopped (optional, for heat)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin

For Garnish:

  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • Lime wedges for serving
  • Optional: drizzle of hot sauce or crema

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Knife and cutting board
  • Oven

Instructions

Step 1: Prepare the Fries

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place cut potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel.
  3. In a large bowl, toss the dried potato fries with olive oil, smoked paprika, garlic powder, salt, black pepper, and cayenne (if using) until evenly coated.
  4. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
  5. Bake for 25–30 minutes, flipping halfway through, until golden and crispy. Check for doneness; bake an additional 5 minutes if needed.

Step 2: Make the Avocado Topping

  1. In a small mixing bowl, combine diced avocados, tomato, red onion, cilantro, jalapeño (if using), lime juice, salt, and ground cumin.
  2. Gently toss to combine, being careful not to mash the avocado too much. Taste and adjust seasoning with more lime juice or salt if needed.

Step 3: Assemble the Street Fries

  1. Once the fries are done, transfer them to a serving platter or keep them on the baking sheet.
  2. Spoon the avocado topping evenly over the hot fries.
  3. Sprinkle crumbled cotija cheese over the top.
  4. Optional: Drizzle with hot sauce or crema for extra flavor.

Step 4: Serve

  1. Serve immediately with lime wedges on the side for squeezing over the fries.
  2. Enjoy as a standalone snack or pair with your favorite street food-inspired main dish, like tacos or grilled chicken.

Tips

  • Crispy Fries Tip: Soaking the potatoes removes starch for extra crispiness. Don’t skip patting them dry!
  • Make Ahead: Prepare the avocado topping just before serving to keep it fresh, but you can cut the potatoes and store them in water in the fridge for up to 24 hours.
  • Variations: Swap cotija for queso fresco, or add a sprinkle of chili powder for extra smokiness.

Nutritional Information (Approximate, per serving)

  • Servings: 4
  • Calories: 320 kcal
  • Fat: 18g
  • Carbohydrates: 38g
  • Protein: 6g
  • Fiber: 7g