📝 About This Recipe
Transport yourself to the heart of a bustling Madrid tapas bar with these quintessential Papas Fritas. These aren't just French fries; they are a masterclass in texture, featuring a glass-like outer crunch and a fluffy, cloud-like interior. By utilizing a specific double-fry technique and the right starchy potato, we elevate the humble tuber into a golden, salty masterpiece that celebrates the simple joy of Mediterranean soul food.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Kennebec Potatoes (high starch content is essential for crunch)
- 2 quarts Cold Water (for soaking out excess starch)
- 2 tablespoons White Vinegar (added to the blanching water to help potatoes hold their shape)
Frying & Seasoning
- 2 quarts Neutral Oil (Grapeseed, Peanut, or Sunflower oil for high smoke point)
- 1 tablespoon Maldon Sea Salt (flaky texture for the perfect finish)
- 2 sprigs Fresh Rosemary (optional, for infusing the oil)
- 1/2 teaspoon Smoked Paprika (Pimentón) (for an authentic Spanish touch)
Quick Garlic Aioli (Optional Side)
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 cloves Garlic (grated into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil (for richness and shine)
👨🍳 Instructions
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1
Peel the potatoes and cut them into uniform batons, approximately 1/2 inch thick and 3 inches long. Consistency is key for even cooking.
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2
Place the cut potatoes in a large bowl and rinse under cold running water for 2-3 minutes until the water runs completely clear, removing surface starch.
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3
Fill a large pot with water, add 1 tablespoon of salt and 2 tablespoons of vinegar. Bring to a boil, then add the potatoes.
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4
Par-boil the potatoes for exactly 8 minutes. They should be tender but not falling apart. The vinegar prevents them from disintegrating.
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5
Carefully drain the potatoes and spread them out on a wire rack. Let them air dry and cool completely for at least 20 minutes. This step is vital for the final crunch.
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6
In a heavy-bottomed Dutch oven or deep fryer, heat the neutral oil to 325°F (160°C). Use a candy thermometer for precision.
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7
Working in batches, perform the first fry (the 'blanching' fry). Fry the potatoes for 5-6 minutes until they look limp and have a slight blonde skin, but no brown color.
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8
Remove the potatoes with a slotted spoon and drain on paper towels. Let them cool to room temperature again.
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9
Increase the heat of the oil to 375°F (190°C). This higher temperature is what creates the crispy exterior.
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10
While the oil heats, whisk together the mayonnaise, grated garlic, lemon juice, and olive oil in a small bowl to create the aioli.
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11
Fry the potatoes for the second time in small batches for 3-4 minutes, or until they are a deep, golden mahogany brown.
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12
In the last 30 seconds of frying, toss in the rosemary sprigs to briefly perfume the oil and the potatoes.
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13
Remove the potatoes and immediately transfer them to a large stainless steel bowl lined with a single paper towel.
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14
While piping hot, sprinkle generously with Maldon sea salt and a dusting of smoked paprika. Toss vigorously to coat.
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15
Serve immediately while the interior is still steaming and the exterior is shatteringly crisp.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes like Red Bliss will never get truly crispy. Don't crowd the pot during the frying stages, as this drops the oil temperature and leads to greasy, soggy fries. The vinegar in the boiling water is a 'chef secret' that strengthens the potato's pectin, allowing it to stay intact during the long cooking process. If you have time, freezing the potatoes after the first fry and before the second fry creates micro-cracks in the surface for even more crunch. Always season the fries the second they come out of the oil so the salt adheres to the surface.
🍽️ Serving Suggestions
Serve with a side of homemade Garlic Aioli or spicy Brava sauce for a Spanish flair. Pairs beautifully with a crisp, cold Lager or a dry sparkling Cava. Serve alongside a grilled Ribeye steak for a classic 'Steak Frites' experience. Top with a fried egg and chopped parsley for a decadent 'Papas a lo Pobre' style breakfast. Great as a shared appetizer with a plate of Manchego cheese and Iberico ham.