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Homemade French Fries with Latin Flavor

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  • Prep 30 min
  • Total 50 min
  • Ingredients 8
  • Servings 4
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Making French fries at home is super easy. The key to preparing the perfect fry is in the potato. Often times we use moister potatoes that, once fried, are anything but crispy. The best potato for frying will have a floury or starchy texture. To prepare your own French fries, first peel and cut the potatoes. Try to cut them all roughly the same size so they cook up uniformly, making it easier to fry in batches. Then soak the slices in cold water to remove excess starch. You can leave them soaking ahead of time. The amount of oil used for frying is important. The bottom line is that more is better, since the more oil you use when cooking, the less oil that is absorbed by the food. The sauces I chose to serve with these fries were inspired by the colors and flavors of the sauces that typically accompany Peruvian charbroiled chicken. You can substitute the red hot pepper paste with any other kind of pepper or chili; for example, blended chipotle looks beautiful when added to mayonnaise and it will give the spuds a spectacular flavor boost. If spicy isn’t your thing, cream up some avocado to form a uniform paste, similar to a guacamole. Charbroiled chicken is also frequently paired with yellow hot peppers, another source of inspiration for this dish. If you want to add even more color to your plate, chop up the tops of green onions and sprinkle them over the fries. This added touch not only makes the dish look more appetizing, but it’s also super fresh.
by Morena Cuadra
Updated Sep 10, 2015
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Ingredients

To prepare the French fries:

  • 4 large, yellow potatoes
  • 2 cups vegetable oil
  • Salt, to taste

To prepare the dipping sauces:

  • 1 1/2 cup mayonnaise
  • 2 tablespoons red hot pepper paste
  • 1 teaspoon black mint, finely chopped
  • Salt and pepper, to taste
  • 2 tablespoons yellow hot pepper paste

Directions

  •  
    1
    To prepare the French fries: Peel the potatoes and cut them in fine sticks. Try to cut them so they are all about the same size. Put the fries in a bowl and cover with water to release the starch. Repeat a few times, draining and adding fresh water until the water is no longer murky. Drain and thoroughly dry the fries with a towel or paper towels.
  •  
    2
    Heat the oil in a large frying pan over medium-high heat. Once hot, add a portion of the fries and cook, moving them around in the pan from time to time, until golden brown. Remove from oil with a slotted spoon and set them on a plate lined with multiple layers of paper towel to absorb the extra oil. Sprinkle with salt and repeat this step until all the French fries have been fried.
  •  
    3
    To prepare the dipping sauces: In a bowl, combine 1 cup of the mayonnaise with the red hot pepper paste, black mint, salt and pepper, to taste.
  •  
    4
    In a separate bowl, combine the remaining 1/2 cup of mayonnaise with the yellow hot pepper paste, and add salt and pepper to taste.
  •  
    5
    Serve the French fries with these two sauces.

Expert Tips

  • tip 1
    To save more time, pre-cook the potatoes and freeze them. Then, immediately before serving, heat the oil and fry the French fries while still frozen (do not thaw out). They will come out super crispy on the outside and creamy on the inside.
  • tip 2
    If prefer ketchup over mayonnaise, mix ketchup with a little chipotle or any other kind of chili pepper for a sweet yet spicy sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Making French fries at home is super easy. The key to preparing the perfect fry is in the potato. Often times we use moister potatoes that, once fried, are anything but crispy. The best potato for frying will have a floury or starchy texture. To prepare your own French fries, first peel and cut the potatoes. Try to cut them all roughly the same size so they cook up uniformly, making it easier to fry in batches. Then soak the slices in cold water to remove excess starch. You can leave them soaking ahead of time. The amount of oil used for frying is important. The bottom line is that more is better, since the more oil you use when cooking, the less oil that is absorbed by the food. The sauces I chose to serve with these fries were inspired by the colors and flavors of the sauces that typically accompany Peruvian charbroiled chicken. You can substitute the red hot pepper paste with any other kind of pepper or chili; for example, blended chipotle looks beautiful when added to mayonnaise and it will give the spuds a spectacular flavor boost. If spicy isn’t your thing, cream up some avocado to form a uniform paste, similar to a guacamole. Charbroiled chicken is also frequently paired with yellow hot peppers, another source of inspiration for this dish. If you want to add even more color to your plate, chop up the tops of green onions and sprinkle them over the fries. This added touch not only makes the dish look more appetizing, but it’s also super fresh.
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