These potatoes are nice and crisp on the outside and perfectly soft and moist on the inside.
There are two secrets to getting the perfectly fried potato:
1. Cut up the potatoes into 1/4 inch sticks and rinse them off in a bowl until the water no longer looks starchy, until it is clear. You then allow the potatoes to sit in cold water for a minimum of 2 hours – this will help with the crispness. (If I know we want to have papas for dinner I will even do them the night before and let them soak over night in the refrigerator, and half the work is done!)
2. The second tip is boil those babies. It does not have to be long. Fill a pot with water and turn it on high. When the water is boiling, go ahead and add the potatoes to the water and let them boil for about 12-15 minutes depending on how thick you have cut your fries.
You will then strain the potatoes and lay them on a paper towel lined cookie sheet. Make sure you blot them off with a paper towel and get all the excess water.
Heat about 4-5 inches of oil in a large pot on medium-high or if you have a thermometer until the oil hits 375* Fahrenheit. Fry small batches of the potatoes for about 7-8 minutes.
When you see that the fries and golden and crisp, remove them from the pot and allow them to drain on paper towels. I like to sprinkle them immediately with sea salt.
After allowing them to cool (they are HOT), enjoy as a nice side dish to any meal. One of our favorites is Arroz con Pollo. Adding some fried potatoes completes this dish. Hope you enjoy!
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