Batatas Fritas Recipe

Wash and cut

Scrub the potatoes well (leave skin on). Trim ends and cut into house-cut fries about 1/2-inch thick by 1/2-inch wide (aim for sticks roughly 3 inches long). Keep sizes consistent for even cooking.

Rinse and soak

Place cut potatoes in a large bowl of cold water. Rinse by agitating to remove surface starch, then drain and refill with fresh cold water. Soak at least 30 minutes, preferably 1 hour (or refrigerate up to 8 hours) to remove excess starch for crispiness.

While the potatoes soak, make the aioli. In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon as needed. Cover and refrigerate until ready to serve so flavors meld.

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture is essential for crisp fries. Let them air-dry 10–15 minutes if time allows.

Heat a heavy-bottomed pot or deep fryer with enough neutral oil to allow fries to float (about 1 to 1.5 cups for a small pot) to 320°F (160°C). If you don't have a thermometer, test with a small piece of potato: it should sizzle gently without browning quickly. Working in a single layer or small batches, fry the potatoes for 4–5 minutes until tender but pale and not colored. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in small batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with coarse kosher salt and a light dusting of freshly ground black pepper while still hot.

Place hot fries in a large bowl. While they are still hot, drizzle the truffle oil evenly over them (use sparingly — 1 tsp total). Add chopped parsley and thyme. Toss gently to coat. Sprinkle the grated Parmigiano-Reggiano over the fries and toss once more to distribute. Taste and adjust salt or pepper if necessary.

Transfer fries to a warmed serving plate or basket. Serve immediately with garlic aioli on the side for dipping. For best texture, eat right away.