Batata Frita Recipe

Wash and peel the potatoes if desired. For classic batata frita, peel or leave the skin on according to preference. Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) wide so they cook uniformly. Aim for length about 2–3 inches.

Place the cut fries in a large bowl and cover with cold water. Add a handful of ice if you have it. Soak for at least 30 minutes and up to 2 hours to remove excess starch — this helps achieve crispiness.

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Pat the fries completely dry with clean kitchen towels or paper towels. Moisture will cause oil to splatter and prevents crisping.

Pour oil into a heavy-bottomed pot, Dutch oven, or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat the oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato gently bubbles but does not brown quickly.

Working in batches (do not overcrowd), add dried potato sticks and fry for 4–6 minutes until they are cooked through and soft but still pale and not browned. Use a slotted spoon or spider to transfer fries to a tray lined with paper towels. Let them cool for 10–20 minutes. This step can be done ahead and refrigerated for up to a day.

Increase the oil temperature to 375–400°F (190–205°C). If using a thermometer, target 375°F (190°C).

Fry the blanched fries in batches for 2–4 minutes until they are golden brown and crisp. Stir gently and turn so they brown evenly. Remove with a slotted spoon and drain briefly on fresh paper towels or a wire rack set over a baking sheet.

Immediately season the hot fries with fine sea salt (about 1 tsp distributed over the batch), the measured kosher salt from the seasoning section should be used across all batches as needed (start with 2 tsp total and adjust). Sprinkle ground black pepper, garlic powder, and paprika now if using. Toss gently to distribute seasonings while fries are hot so the flavors adhere.

If using, toss hot fries with chopped parsley or cilantro and grated Parmesan for a finished variation. Taste and adjust salt and pepper.

Serve immediately while hot and crisp with your choice of sauces (ketchup, aioli, chimichurri, or vinegar).