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south of the border fries | superman cooks

South of the Border Fries

An appetizer that is a cross of Tex Mex and the Korean influence.

  • Total Time: 30 mins
  • Yield: 2-3 servings 1x


  • 3-4 russet potatoes, cut into 3/8" julienne pieces
  • Oil for frying
  • 6 oz leftover steak (ribeye)
  • 2 tbsp. chipotle powder
  • 3 tbsp. mayo
  • 3 tbsp. gojuchang paste
  • 1/4 C diced red peppers
  • 1/2 C chopped cilantro
  • 1/4 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 1 1/2 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
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: American

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