Peruvian Salchipapas Recipe

Prepare potatoes

Peel (optional) and wash the potatoes. Cut into 1/2-inch (about 1.2 cm) sticks for fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Soak the fries in cold water for 20–30 minutes, then drain and pat completely dry with a clean kitchen towel.

Par-fry

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried potatoes for 4–5 minutes until pale and slightly softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels. Let cool 5–10 minutes.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp of salt and the 1/2 tsp black pepper, tossing gently to coat.

Prepare sausages

While fries finish, slice each hot dog lengthwise and then into 1–1.5 inch pieces or cut into coins, depending on preference. In a skillet over medium-high heat, add a small drizzle of oil and sear the sausage pieces for 3–4 minutes until browned and heated through. Alternatively, briefly deep-fry sausage pieces in the 375°F oil for 1–2 minutes until browned. Transfer to paper towels and season lightly with 1/2 tsp salt.

Combine: Place the hot, crispy fries on a large serving platter or divide into individual plates. Scatter the browned sausage pieces evenly over the fries.

In a small bowl, combine 1/2 cup mayonnaise, 1.5 tablespoons aji amarillo paste, 1 tablespoon lime juice, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt. Whisk until smooth and taste — adjust heat with more aji paste or lime/ salt as desired. Refrigerate until ready to serve.

Place thinly sliced red onion in a bowl. Add 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon sugar. Toss well and let sit at room temperature for 10–15 minutes to mellow the onion and allow flavors to marry.

Arrange fries and sausage on each plate (or a communal platter). Spoon or drizzle the aji amarillo mayo over the top, add generous spoonfuls of salsa criolla, and offer ketchup, mustard, chopped parsley/cilantro, and pickled jalapeños on the side. Serve immediately while fries are hot and crisp.

Storage: Leftover components (mayo and salsa) keep refrigerated for 3–4 days. Fries are best eaten fresh; reheating in a 425°F (220°C) oven for 8–10 minutes can help crisp them again.