📝 About This Recipe
Born on the vibrant street corners of Lima, Salchipapa is the quintessential Peruvian comfort food that perfectly marries simplicity with indulgence. This dish features thick-cut, golden-fried potatoes topped with savory, pan-seared sausages, all brought to life by a symphony of creamy, spicy, and tangy sauces. It is a beloved 'antojito' (craving) that captures the soulful, fusion-heavy spirit of Peruvian urban gastronomy in every crunchy, saucy bite.
🥗 Ingredients
The Potatoes & Sausages
- 4 large Yukon Gold or Russet Potatoes (peeled and cut into 1/2-inch thick batons)
- 6 pieces Beef or Pork Frankfurter Sausages (high quality, sliced diagonally into 1/2-inch rounds)
- 4 cups Vegetable Oil (for deep frying)
- 1 teaspoon Fine Sea Salt (to taste)
Aji Amarillo Sauce (Crema de Aji)
- 3 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1/2 cup Mayonnaise (full fat for best texture)
- 1 teaspoon Fresh Lime Juice (freshly squeezed)
- 1 pinch Salt and Pepper
Classic Accompaniments
- 1/4 cup Ketchup (for drizzling)
- 2 tablespoons Yellow Mustard (for drizzling)
- 2 sprigs Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
-
1
Start by preparing the potatoes. Once cut into sticks, soak them in a bowl of ice-cold water for 15 minutes to remove excess starch; this ensures maximum crispiness.
-
2
Thoroughly drain the potatoes and pat them completely dry with a kitchen towel. Any moisture left will cause the oil to splatter and prevent the fries from crisping.
-
3
Heat the vegetable oil in a deep pot or heavy-bottomed Dutch oven to 325°F (160°C). We will use a double-fry method for the best results.
-
4
Blanch the potatoes in the oil for about 5-6 minutes until they are soft and pale, but not yet browned. Work in batches to avoid crowding the pot.
-
5
Remove the blanched fries with a slotted spoon and drain on a wire rack or paper towels. Let them rest for at least 10 minutes.
-
6
While the fries rest, prepare the Aji Amarillo sauce by whisking the chili paste, mayonnaise, and lime juice in a small bowl until smooth. Set aside.
-
7
Increase the oil temperature to 375°F (190°C). This high heat will create the signature golden crust.
-
8
Fry the potatoes a second time for 3-4 minutes until they are deeply golden and crispy. Remove and immediately toss with sea salt in a large bowl.
-
9
In a separate large skillet over medium-high heat, add a tablespoon of oil and sear the sliced sausages.
-
10
Cook the sausages for 3-5 minutes, tossing frequently, until the edges are slightly charred and curled. This caramelization adds a smoky depth to the dish.
-
11
To assemble, place a generous mound of hot fries on a large platter or in individual bowls.
-
12
Top the fries with the hot, seared sausage slices, distributing them evenly so every bite has a bit of both.
-
13
Drizzle the Aji Amarillo sauce, ketchup, and mustard in a zig-zag pattern over the top.
-
14
Finish with a sprinkle of chopped cilantro for a pop of color and freshness. Serve immediately while piping hot.
💡 Chef's Tips
For the most authentic experience, use 'Papa Amarilla' (Yellow Potato) if you can find them at a Latin market. Never crowd the frying pot; frying in batches keeps the oil temperature stable and prevents soggy fries. If you like heat, add a teaspoon of Rocoto paste to your mayo for a spicy kick. Ensure the sausages are sliced on a bias (diagonally) to increase the surface area for browning. Always salt your fries the second they come out of the oil so the salt adheres properly.
🍽️ Serving Suggestions
Serve with a side of 'Ensalada de Col' (lime-based coleslaw) to cut through the richness. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored Peruvian soda. A fried egg on top (making it a 'Salchipapa a lo Pobre') adds a luxurious, runny yolk sauce. Provide extra 'Crema de Ocopa' or 'Huancaina' sauce on the side for dipping. Best enjoyed as a late-night snack or a casual weekend lunch with friends.