Yum Home Fried Potato Rounds (Batata Frita) Recipe
Why You Will Love This Recipe
Get ready to enjoy some tasty yum home fried potato rounds (batata frita) recipe! This simple recipe turns Russet potatoes into crispy, golden bites that are hard to resist. With a sprinkle of garlic and paprika, these rounds pack a flavorful punch. Want some heat? Drizzle on piri piri sauce! Perfect for sharing or snacking on your own, they’ll make any meal or get-together even better. Let’s start frying!
Tips for Success
• Soak the sliced potatoes in cold water for at least 30 minutes before frying to remove excess starch, which helps achieve a crispier texture. Remember to drain and pat them dry thoroughly before frying.
• When frying, ensure the oil is hot enough (around 350°F or 175°C) before adding the potato rounds. If the oil isn’t hot enough, the potatoes will absorb more oil and become greasy instead of crispy.
• Avoid overcrowding the pan while frying; this lowers the oil temperature and results in soggy potato rounds. Fry in batches if necessary, ensuring there is enough space for each piece to cook evenly.
Frequently Asked Questions
Can I use other types of potatoes besides russet for this yum home fried potato rounds (batata frita) recipe?
Yes, you can use other types of potatoes such as yukon gold or red potatoes. However, different potatoes may yield different textures and flavors. Russet potatoes are ideal for frying due to their high starch content, which helps achieve a crispy exterior.
How can I store leftover fried potato rounds?
To store leftover fried potato rounds, place them in an airtight container and refrigerate for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) until warmed through and crispy, about 10-15 minutes. Avoid microwaving, as it can make them soggy.
What can I use if I don't have garlic powder or paprika?
If you don't have garlic powder, you can substitute it with minced fresh garlic or garlic salt (reducing the amount of additional salt). For paprika, you can use smoked paprika for a different flavor, or cayenne pepper for heat. Adjust the amount based on your spice preference.
Recommended Drink Pairings
- Chardonnay: The crisp acidity complements the richness of the fried potatoes.
- Pale Ale: The hoppy bitterness balances the savory flavors of the dish.
- Sparkling Water: The bubbles cleanse the palate between bites of the crispy potatoes.
- Iced Tea: A refreshing choice that adds a hint of sweetness without overpowering the meal.
- Red Sangria: The fruity notes and light sweetness enhance the spices in the dish.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Place the potatoes in a pan with enough cold water to cover them, add salt, bring to a boil and cook on high for about 15 minutes or until fork tender.
- Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.
- Meanwhile heat 1/2 of both oils in a large skillet.
- Mix the salt, garlic powder and paprika in a small bowl.
- Remove the potatoes from the pan and lay flat on a large sheet pan.
- Sprinkle with a light coating of 1/2 of the seasoning mix.
- Fry the potatoes in batches with the oils on both sides until golden brown.
- Sprinkle with the remaining seasonings while still warm.
- When ready to serve, top with the parsley and piri piri if desired.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
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