Papas a la Provenzal

Name: Papas a la Provenzal
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Cuisine: Argentina
Ingredients: Potatoes, peeled and cut into wedges or cubes — 800 g (1.75 lb); Sunflower oil, for frying — 4 tbsp; Garlic cloves, finely minced — 4; Fresh parsley, finely chopped — 4 tbsp; Salt, — to taste

The Quirky Foodster Team

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15 min

Prep

12 min

Cook

Servings

Ingredients

Potatoes, peeled and cut into wedges or cubes — 800 g (1.75 lb)
Sunflower oil, for frying — 4 tbsp
Garlic cloves, finely minced — 4
Fresh parsley, finely chopped — 4 tbsp
Salt, — to taste

Method

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