📝 About This Recipe
Batata Palha is the indispensable, crunchy soul of Brazilian comfort food, providing a salty, shatter-crisp texture to beloved classics like Strogonoff and Cachorro Quente. Unlike store-bought versions, these homemade sticks are light, airy, and free of preservatives, offering a superior golden hue and a satisfying snap. Mastering this technique transforms the humble potato into a gourmet garnish that elevates any meal with its addictive crunch and delicate saltiness.
🥗 Ingredients
The Potatoes
- 1 kg Russet or Asterix Potatoes (Large, high-starch potatoes are essential for maximum crispness)
- 2 liters Ice Cold Water (To soak and remove excess starch)
- 2 cups Ice Cubes (To keep the soaking water chilled)
- 2 tablespoons White Vinegar (Helps the potatoes maintain their structure during frying)
Frying & Seasoning
- 1 liter Neutral Frying Oil (Canola, sunflower, or peanut oil work best)
- 1-2 teaspoons Fine Sea Salt (To taste; apply immediately after frying)
- 1/2 teaspoon Smoked Paprika (Optional, for a modern smoky twist)
- 1/4 teaspoon Garlic Powder (Optional, for added depth of flavor)
👨🍳 Instructions
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1
Thoroughly wash and peel the potatoes. If using thin-skinned organic potatoes, you may leave the skin on for a rustic look, but traditional Batata Palha is always peeled.
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2
Using a mandoline slicer fitted with a julienne blade or the large holes of a box grater, shred the potatoes into very thin matchsticks (approximately 2mm thick).
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3
Immediately submerge the shredded potatoes into a large bowl filled with the ice-cold water, ice cubes, and white vinegar. This prevents oxidation and washes away surface starch.
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4
Agitate the potatoes in the water for 2 minutes, then drain. Repeat this rinsing process 2-3 times until the water runs completely clear.
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5
Drain the potatoes thoroughly in a colander. Spread them out on a clean, lint-free kitchen towel or several layers of paper towels.
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6
Pat the potatoes very dry. Any residual moisture will cause the oil to splatter and result in soggy fries rather than crispy sticks.
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7
In a deep, heavy-bottomed pot or Dutch oven, heat the frying oil to 340°F (170°C). Use a candy thermometer to ensure accuracy.
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8
Fry the potatoes in small batches. Do not overcrowd the pot, as this will drop the oil temperature and make the potatoes greasy.
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9
Use a spider skimmer or slotted spoon to gently move the potatoes around, preventing them from clumping together.
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10
Fry for 3-5 minutes per batch until the bubbling subsides and the sticks are a pale golden brown. They will continue to darken slightly once removed.
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11
Remove the potatoes with the skimmer and transfer them to a baking sheet lined with fresh paper towels to drain excess oil.
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12
While still hot, sprinkle generously with fine sea salt and any optional spices. Toss gently to coat.
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13
Allow the Batata Palha to cool completely at room temperature. They will reach their maximum crunch factor as they cool.
💡 Chef's Tips
Always use high-starch potatoes like Russets; waxy potatoes like Red Bliss won't get that signature snap. The vinegar in the soaking water is a secret chef's trick to help the thin sticks keep their shape without breaking. Ensure the oil temperature returns to 340°F before starting a new batch to maintain consistency. If the potatoes are clumping, use a pair of long chopsticks to separate them during the first minute of frying. Store leftovers in an airtight container or a sealed zip-top bag to keep them crunchy for up to 3 days.
🍽️ Serving Suggestions
Serve as the classic topping for Brazilian Chicken Strogonoff over white rice. Use as a crunchy layer inside a 'X-Tudo' (Brazilian burger) or a traditional hot dog. Fold them into 'Bacallhau à Brás' (shredded cod with eggs and potatoes). Sprinkle over a fresh green salad for an unexpected and delightful textural contrast. Enjoy them as a standalone snack paired with a cold Brazilian lager or a Guaraná soda.