Salchipapas
A wildly popular Peruvian and Ecuadorian street food of crispy French fries piled with sliced fried sausages.
Contains common allergens
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Instructions
- 1
Soak the cut potatoes in cold water for 20 minutes, then drain and pat thoroughly dry with paper towels to remove surface starch for crispier fries.
- 2
Heat the vegetable oil in a deep heavy pot to 325°F, then fry the potatoes in batches for 4 minutes to blanch them without browning, and transfer to a rack.
- 3
Raise the oil temperature to 375°F and fry the potatoes a second time for 3 to 4 minutes until golden and crisp, then drain and season immediately with salt.
- 4
While the fries finish, pan-fry the sliced sausages in a skillet over medium-high heat for 3 to 4 minutes until browned and slightly crisp at the edges.
- 5
Pile the hot fries on a platter, scatter the fried sausage over the top, and serve with ketchup, mayonnaise, and a drizzle of spicy aji sauce.
Plan it in Listahan
Add Salchipapas to your week, check it against your household's allergens, and build the shopping list automatically.