Papas Fritas Provenzal (Provençal-Style Fried Potatoes)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cut into thick sticks or wedges — 800 g (1.75 lb)
- Vegetable oil, for frying — 750 ml (3 cups)
- Garlic cloves, finely minced — 4
- Fresh parsley, finely chopped — 3 tbsp
- Salt, — to taste
Method
- Cut the potatoes into evenly sized sticks or wedges and pat dry thoroughly with paper towels to remove excess moisture.
- Heat the oil in a large deep pan to 160°C (320°F). Fry the potatoes in batches for 5–6 minutes until softened but not yet browned. Remove and drain.
- Increase the oil temperature to 190°C (375°F). Return the potatoes to the oil and fry a second time for 3–4 minutes until deeply golden and crisp.
- Remove with a slotted spoon and drain on paper towels. Season immediately with salt while still hot.
- Toss the hot fries with the minced garlic and chopped parsley until evenly coated.
- Serve immediately while hot and crisp.
Introduction: Papas fritas provenzal are crisp fried potatoes generously tossed with chopped garlic and parsley, a French-influenced side dish that has become deeply embedded in Uruguayan restaurant and home cooking, especially as an accompaniment to steak and other grilled meats.
Cultural Background: Papas fritas provenzal are crisp fried potatoes generously tossed with chopped garlic and parsley, a French-influenced side dish that has become deeply embedded in Uruguayan restaurant and home cooking, especially as an accompaniment to steak and other grilled meats. Despite its name referencing Provence, the dish as prepared in Uruguay has developed its own distinct character and popularity.
Tips: Double-frying the potatoes at two different temperatures is the key to achieving a crisp exterior and fluffy interior. Toss the garlic and parsley in while the fries are still very hot, as the residual heat helps release the garlic's aroma without making it raw and harsh. Serve immediately, as fries lose their crispness quickly once tossed with the garlic and herb mixture.
Variations: Add a squeeze of lemon juice just before serving for extra brightness. Some versions include a pinch of chili flakes for a subtle kick. This recipe is naturally vegan as written.
Storage: Best enjoyed fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though texture will suffer upon reheating.
Reheating: Reheat in an oven at 200°C (390°F) for 8–10 minutes to help restore some crispness. Avoid microwaving, as this makes the fries soft and soggy.
FAQs:
Q: Why fry the potatoes twice?
A: Double-frying at a lower then higher temperature ensures the inside cooks through fully while the outside becomes extra crisp.
Q: Can I bake these instead of frying?
A: Baking is possible for a lighter version, but the classic crispy texture of papas fritas provenzal is best achieved through frying.
Q: What dishes pair well with papas fritas provenzal?
A: They are a classic accompaniment to grilled steak, chivito, or milanesa dishes.
- Potatoes, peeled and cut into thick sticks or wedges — 800 g (1.75 lb)
- Vegetable oil, for frying — 750 ml (3 cups)
- Garlic cloves, finely minced — 4
- Fresh parsley, finely chopped — 3 tbsp
- Salt, — to taste
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