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Ingredients
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Potatoes
Oil
Seasoning
Method
Preparation of Potatoes
- 1
Peeling and Cutting
Peel the Russet potatoes using a vegetable peeler. Cut them into long, thin strips, about 1/4 inch thick.
- 2
Soaking
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
Frying
- 3
Heating the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature.
- 4
Drying the Potatoes
After soaking, drain the potatoes and pat them dry thoroughly with a clean kitchen towel or paper towels.
- 5
Frying the First Batch
Carefully add a handful of the dried potato strips to the hot oil. Fry them in batches, making sure not to overcrowd the pot. Fry for about 4-5 minutes or until they turn golden brown.
- 6
Draining
Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil.
- 7
Frying the Second Batch
Repeat the frying process with the remaining potato strips, ensuring the oil temperature stays consistent.
Seasoning
- 8
Seasoning the Fries
Once all the fries are fried and drained, sprinkle them with salt and paprika while they are still hot. Toss gently to ensure even coating.
Serving
- 9
Serving
Serve the Papas Fritas hot, either plain or with your choice of dipping sauces like ketchup, mayonnaise, or aioli.
