Fries, chips – whatever you like to call them, they’re truly a thing of beauty. Crispy on the outside, fluffy in the middle. Om nom. How can they get better than smothered in ketchup and mayonnaise, and partnered with literally ANYTHING?
Well try this recipe for dirty fries and you’ll find out!
The inspiration for this came from a trip to Other Side Fried at Brixton Box Park to check out their amazing fried buttermilk chicken burgers, and we got some fries on the side. If it wasn’t for their burgers being out of this world, the fries might have just stolen the show! At the very least, they made me think about just what could be done to improve the humble chip.
A couple of days later at home I was making pulled pork sandwiches, and was thinking about just serving them with regular fries, but then remembered the savoury goodness from Brixton and put on my thinking cap, and came up with a cheesy, porky, herby wonder that has become a favourite in my house ever since.
I used store bought frozen chips for this, but if you wanted to make your own, that would work fine (just make sure your potatoes are dry before frying to prevent the oil spitting at you). Give these bad boys a go and you won’t look at a chip the same way again.
NB. For the fries in this pic I made a nacho cheese-style sauce, the recipe for which will follow shortly!
- 1 medium onion, sliced (I used red onion for the sweetness, but any will do)
- Finger-length piece of chorizo, chopped
- Vegetable oil for frying
- 300g frozen chips
- Salt to taste
- 1 cup grated cheese (I used cheddar)
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 150g mayonnaise
- 2 tbsp ketchup
- 1 tbsp white wine vinegar
- 2 tsp sugar
- 1 pickle, diced
- ½ tsp mustard
- Salt to taste
- In medium skillet, fry onions over medium heat until softened - around 5mins, and remove from the pan.
- In the same pan, fry the chorizo until heated through and slightly crispy at the edges. Remove from pan to cool.
- In a large pan, add the vegetable oil for frying (filling pan to around halfway) to 180 degrees c. Add the chips in batches (be careful of splashing!) and fry until golden and crispy. Remove from the pan using a slotted spoon or tongs, and drain in a bowl lined with kitchen roll.
- Add the salt, chilli powder, garlic powder, and dried rosemary to the bowl, and give it a mix to season the chips thoroughly.
- Preheat grill on high.
- Line a baking dish with foil or non-stick parchment paper, and add the seasoned chips. Cover with the onions and chorizo, and sprinkle the grated cheese on top.
- Place dish under the grill, and cook for 2-3mins, until cheese is melted.
- Remove from grill.
- Add all the ingredients for the sauce to a small bowl, and mix until well combined.
- Put the fries on a plate, and serve with the burger sauce lashed on top, or on the side. Enjoy!