Salchipapa Recipe

Peel and cut

Peel the potatoes (optional — you can leave skins on), then cut into 3/8–1/2-inch thick fries (matchstick or hand-cut fries). Rinse cut potatoes in cold water until water runs clear to remove excess starch, about 2–3 minutes.

Soak and dry

Place rinsed potatoes in a bowl of cold water and soak for 20–30 minutes (this improves crispness). After soaking, drain and pat completely dry with kitchen towels or a clean dish towel.

First fry (blanch)

Pour enough vegetable oil into a deep pot or fryer to get a 2–3 inch oil depth (about 1 liter for a medium pot). Heat oil to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not colored. Use a slotted spoon to transfer fries to a tray lined with paper towels. Let rest for 10 minutes.

Second fry (crisp)

Increase oil heat to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crispy. Remove to paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper, tossing gently to coat.

Slice hot dogs

While potatoes soak or during the first fry resting time, slice each hot dog diagonally into 1/4-inch thick rounds or lengthwise into strips depending on desired shape. Diagonal rounds give more surface area for browning.

Fry hot dogs

When oil is at 375°F (190°C) for the second fry, fry the hot dog slices in a single layer for 1–2 minutes until edges are browned and crisp. Alternatively, pan-fry in a skillet with 1 tablespoon oil over medium-high heat for 3–4 minutes, turning once. Remove and drain on paper towels; sprinkle with the remaining 1/2 tsp salt and 1/4 tsp black pepper while hot.

Prepare sauces

If serving simple, place ketchup, mustard, and mayonnaise in small serving bowls. For a creamy spicy sauce, mix 1/2 cup mayonnaise with 2 tablespoons aji amarillo or hot sauce and a pinch of salt, stirring until smooth.

Warm pickled onions

If using pickled red onions, drain excess liquid and set aside. Chop cilantro and cut lime into wedges.

Place a generous portion of hot, crispy fries on a plate or tray. Top evenly with the fried hot dog slices.

Drizzle or dollop ketchup, mustard, and mayonnaise (or the prepared creamy spicy sauce) over the fries and hot dogs to taste. Scatter pickled onions and chopped cilantro on top. Serve immediately with lime wedges on the side for squeezing over the dish.

Salchipapa is best eaten hot and fresh. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp fries and warm hot dogs.