Quirky Foodster

Sides

Papas a la Provenzal

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15 min
Prep
12 min
Cook

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Ingredients

  • - 800 g (1.75 lb) potatoes, peeled and cut into wedges or cubes
  • - 4 tbsp sunflower oil, for frying
  • - 4 garlic cloves, finely minced
  • - 4 tbsp fresh parsley, finely chopped
  • - Salt, to taste

Method

  1. Fry the potatoes in hot oil until deeply golden and crisp, about 8-10 minutes, in batches if needed.
  2. Drain on paper towel and season with salt while hot.
  3. In a separate small pan, warm a little oil and gently cook the garlic for 30-45 seconds until fragrant but not browned.
  4. Toss the hot fried potatoes with the garlic and parsley just before serving.

Introduction: Despite the French-sounding name, papas a la provenzal is a thoroughly Argentine dish of crisp fried potatoes tossed with garlic and parsley, a staple side at steakhouses and parrillas nationwide, reflecting the Italian and French immigrant influence on Buenos Aires cuisine.

Cultural Background: Despite the French-sounding name, papas a la provenzal is a thoroughly Argentine dish of crisp fried potatoes tossed with garlic and parsley, a staple side at steakhouses and parrillas nationwide, reflecting the Italian and French immigrant influence on Buenos Aires cuisine.

Tips: Add the garlic at the very end – cooking it too long or too early will make it bitter. Double-fry the potatoes (lower then higher heat) for extra crispness.

Variations: Bake the potatoes instead of frying for a lighter version, tossing with garlic and parsley after roasting.

Vegetarian/Vegan: Vegetarian: Naturally vegetarian and vegan. Vegan: Naturally vegan; no changes needed.

Storage: Best eaten fresh; leftovers can be refrigerated up to 1 day.

Reheating: Reheat in a hot oven or air fryer at 200°C (400°F) for 8-10 minutes to re-crisp; avoid the microwave.

Nutrition: Per serving: 240 kcal, 4 g protein, 11 g fat, 32 g carbohydrate, 3 g fibre.

FAQs:

Q: Why is it called ‘provenzal’ if it’s Argentine? A: The name likely nods to the use of garlic and parsley associated with Provençal French cooking, adapted locally rather than imported as an exact dish.
A: