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LOOKING for: Papas Fritas

Posted by caliloo (My Page) on
Wed, Mar 22, 06 at 14:53

Does anyone know of a recipe for Papas Fritas (I've googled) where the potatoes end up like a little balloon?
I had a recipe several years ago but that was before several moves (and purges). From what I can recall, the potatoes are sliced about 1/8 inch thick, deep fried for just a few seconds at about 375F, cooled, then refried at a much higher temp. During the second frying the potato poufs into a round bite of deliciousness.

The resulting potato ends up with an air pocket inside and a salty crunchy outside like a crispy potato balloon.

They were absolutely amazing and one of the things I ate with every meal in BA.

Are you familiar with anything like that?

Alexa


Follow-Up Postings:

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RE: LOOKING for: Papas Fritas

Where's BA?


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RE: LOOKING for: Papas Fritas

You described almost the same technique as below but they soaked the potatoes a long time before frying.

Here is a link that might be useful: Potatoes


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RE: LOOKING for: Papas Fritas

Buenos Aires - sorry :-)

Yes - that is the technique. I had forgotten the soaking part. I do remember in the original recipe that the second frying was at a much hotter temp. Any guesses what they mean by "boiling lard" which sounds just a little scary to me LOL!

And thanks Ginger - I knew if anyone could find this you could!

Alexa


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pommes souffle

AHA!!!

I think I found the technique!

Also known as souffl potatoes , these crisp potato puffs are the result of deep-frying thinly sliced potatoes twice. The first time the potatoes are fried in 300F oil. After cooling, they're fried in 375F oil until they inflate and turn golden brown.

Thanks for the tips Ginger - I managed to find them!

Alexa


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RE: LOOKING for: Papas Fritas

Good! They sound great. I bet the lard helps make them taste good too. Boiling lard sounds pretty frightening to me too. I wish I'd kept my old Fry Daddy.


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