South of the Border Fries
Prep time
Cook time
Total time
An appetizer that is a cross of Tex Mex and the Korean influence.
Recipe type: Appetizer
Cuisine: American
Serves: 2-3 servings
  • 3-4 russet potatoes, cut into ⅜" julienne pieces
  • Oil for frying
  • 6 oz leftover steak (ribeye)
  • 2 tbsp. chipotle powder
  • 3 tbsp. mayo
  • 3 tbsp. gojuchang paste
  • ¼ C diced red peppers
  • ½ C chopped cilantro
  • ¼ C diced green onions.
  1. In a deep stock pot, heat 3 inches of oil over medium high heat until it reaches 325°
  2. In 3-4 batches, cook potatoes for 3-4 minutes, then drain on sheet pan covered with paper towels.
  3. Allow to cool for 15 minutes.
  4. Turn heat up on oil until it reaches 375° and cook for 3-4 minutes until fries are golden brown.
  5. Remove and place on baking sheet lined with paper towels.
  6. Place fries into mixing bowl and toss with 1½ tbsp. chipotle powder until coated.
  7. Transfer to 2 serving plates.
  8. Top fries with diced steak, green onions and diced red peppers.
  9. In a small mixing bowl, combine mayo, remaining chipotle powder and gojuchang.
  10. Top fries with sauce and fresh cilantro.
  11. Enjoy
Recipe by superman cooks at