Yum Home Fried Potato Rounds (Batata Frita) Recipe
Ingredients
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)
Frequently Asked Questions
Can I use other types of potatoes besides Russet for this 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.
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