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Salchipapas

Name: Salchipapas
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Peru
Ingredients: 1 kg Russet potatoes (About 2-3 large potatoes, suitable for frying.); 8 undefined Beef or pork hot dogs (Good quality, about 10-12 cm long each.); 4-6 cups Vegetable oil (Or other high smoke point oil, for deep frying.); for serving undefined Ketchup; for serving undefined Mayonnaise; for serving undefined Ají amarillo sauce (A classic Peruvian spicy yellow pepper sauce. If unavailable, a spicy mayo or sriracha can be substituted.); for serving undefined Mustard; to taste undefined Salt

A quintessential Peruvian street food delight, Salchipapas features crispy fried hot dog slices and golden french fries, generously drizzled with an array of savory sauces. It's the ultimate late-night indulgence.

準備時間20 minutes

調理時間25 minutes

合計時間45 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

1 kg Russet potatoes(About 2-3 large potatoes, suitable for frying.)
8 Beef or pork hot dogs(Good quality, about 10-12 cm long each.)
4-6 cups Vegetable oil(Or other high smoke point oil, for deep frying.)
for serving Ketchup
for serving Mayonnaise
for serving Ají amarillo sauce(A classic Peruvian spicy yellow pepper sauce. If unavailable, a spicy mayo or sriracha can be substituted.)
for serving Mustard
to taste Salt

👨‍🍳 作り方

1
Prepare the potatoes: Wash the potatoes thoroughly. Cut them into uniform fries, about 1 cm thick. Rinse the cut fries under cold water to remove excess starch, then pat them completely dry with paper towels. This is crucial for crispiness. Prepare the hot dogs: Slice the hot dogs into bite-sized pieces, either diagonally or into coin shapes, about 1 cm thick.
⏱️ 15 minutes
2
First fry the potatoes: Heat about 3 cups of vegetable oil in a deep pot or Dutch oven to 160°C (320°F). Carefully add half of the potato fries to the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, until the fries are tender and cooked through but not yet browned. They should be pale yellow. Remove the fries with a slotted spoon and drain them on a wire rack set over a baking sheet. Repeat with the remaining fries. Let them cool completely.
⏱️ 10 minutes
3
Fry the hot dogs: While the potatoes cool, increase the oil temperature to 180°C (350°F). Add the sliced hot dogs to the hot oil in batches. Fry for 2-3 minutes, or until they are slightly puffed and have developed a light golden-brown crispness. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
⏱️ 5 minutes
4
Second fry the potatoes: Ensure the oil is still at 180°C (350°F). Carefully return the blanched fries to the hot oil, again in batches if necessary. Fry for another 3-5 minutes, until they are golden brown and crispy. Remove and drain on paper towels. Season immediately with salt while hot. Combine the crispy fries and the fried hot dog pieces on a serving platter or in individual bowls. Drizzle generously with ketchup, mayonnaise, ají amarillo sauce, and mustard. Serve immediately.
⏱️ 7 minutes

調理履歴を記録する

💡 プロのコツ

✓For the crispiest fries, ensure the potatoes are completely dry before the first fry and that they cool down before the second fry.
✓Don't overcrowd the fryer; fry in batches to maintain oil temperature and achieve even cooking.
✓The variety and amount of sauces are a matter of personal preference. Experiment with different combinations!
✓Ají amarillo sauce adds a unique Peruvian flavor. If you can't find it, a spicy mayo or a drizzle of sriracha can offer a similar kick.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Top with a fried egg (Salchipapas con Huevo).
Serve alongside grilled anticuchos (marinated beef hearts) for a more substantial meal.
Add a sprinkle of chopped cilantro or parsley for freshness.