Papas Con Salchicha Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse, then pat completely dry with a clean kitchen towel or paper towels.

First fry (blanch)

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 3–4 inches (7–10 cm). Heat oil to 320°F (160°C). Working in batches, fry the dried potato sticks 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 towel-lined baking sheet. Let cool while you prepare sausages and while oil returns to temperature.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Transfer to a rack or paper towels, immediately season with 2 tsp kosher salt and 1 tsp black pepper, tossing to distribute. Keep fries warm in a low oven (200°F/95°C) if desired while finishing sausage.

Prep sausage and aromatics

While potatoes soak or during the first fry, slice the sausages into 1/2-inch (1 cm) diagonal rounds or 1/2-inch thick coins. Peel and thinly slice the onion. Mince the garlic cloves. Chop cilantro if using.

Cook sausage

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer (cook in two batches if necessary). Let them sear undisturbed for 2 minutes to get color, then stir and cook another 1–2 minutes until browned and heated through. Remove browned sausage to a plate and set aside.

Sauté onion and garlic

In the same skillet, reduce heat to medium. If pan is dry, add a splash of olive oil. Add sliced onion and cook 4–5 minutes until softened and starting to caramelize. Add minced garlic and 1 tsp smoked paprika; cook 30–45 seconds until fragrant, stirring so the garlic doesn't burn.

Combine sausage with aromatics

Return browned sausage to the skillet with the onions and garlic. Toss to combine and warm through for 1–2 minutes so flavors meld. Adjust seasoning with a pinch more salt if needed. Remove from heat and stir in chopped cilantro if using.

Assemble

Place a generous portion of hot fries on a serving platter or portion plates. Spoon the sausage and onion mixture evenly over the fries. Serve immediately with lime wedges and optional condiments (mayonnaise, ketchup, hot sauce) on the side for dipping or drizzling.

To make a quick spicy mayo, stir together 3 tablespoons mayonnaise with 1 teaspoon hot sauce and a squeeze of lime. Drizzle over the assembled fries or serve on the side. Offer ketchup as an additional dipping option.