Batatas Fritas Recipe

Wash and slice

Wash the potatoes thoroughly. Peel if you prefer (skins on adds texture). Cut each potato into 1/4-inch to 3/8-inch thick sticks for classic fries. Try to keep sizes uniform for even cooking.

Immediately place the cut fries into a large bowl of cold water (use the 4 cups) and add ice if you have it. Swirl the potatoes and let them soak for at least 30 minutes, up to 2 hours, to remove excess starch—this yields crisper fries.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. Spread the fries on a clean kitchen towel or paper towels and pat completely dry. Any surface moisture will cause oil splatter and reduce crispness.

Toss the dried fries with 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. If using smoked paprika, add it now for a subtle smoky flavor. This light pre-seasoning helps flavor penetrate during frying.

Heat oil

Pour about 3 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil to 325°F (160°C) for the first, blanching fry. If you don’t have a thermometer, heat until a small piece of bread sizzles gently.

First fry (blanch)

Working in a single layer and not overcrowding the pot, add a portion of fries (about 1/3 of the batch) and fry for 4–5 minutes until softened and pale golden but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Repeat with remaining portions.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Transfer to a wire rack or paper towels to drain.

While still hot, sprinkle the fries with the remaining 1/2 teaspoon coarse salt to taste and additional pepper if desired. If using parsley and Parmesan, toss or sprinkle them over the fries now so the cheese melts slightly and the herbs adhere.

Serve immediately with your choice of condiments (ketchup, aioli, or piri-piri).

To keep fries crisp if making ahead briefly: place them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes. Re-crisp in a 425°F (220°C) oven for 3–5 minutes before serving.