Batata Frita

Name: Batata Frita
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs Russet potatoes, cut into fries; 4 cups vegetable oil; 1 tsp fine sea salt

Classic Brazilian styled fried potatoes cooked twice for a tender interior and crisp exterior. Perfect as a side dish or bar snack served warm.

40 minEasyServes 4290 cal/serving

BrazilianSideStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 lbs Russet potatoes, cut into fries
4 cups vegetable oil
1 tsp fine sea salt

Instructions

1

Soak 2 lbs cut into fries Russet potatoes in cold water for 20 minutes, then drain and dry thoroughly.
2

Heat 4 cups vegetable oil in a deep pot to 325 degrees F.
3

Fry potatoes in batches for 5 minutes until tender but not browned, then remove to paper towels.
4

Increase oil temperature to 375 degrees F.
5

Fry potatoes a second time for 3 to 4 minutes until golden brown and crisp.
6

Transfer to a bowl and toss with 1 tsp fine sea salt immediately before serving.

Questions

How long does Batata Frita keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Batata Frita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Moqueca Baiana (Fish and Coconut Stew) main
Beef Esfiha main
Slow Cooker Buffalo Pulled Chicken main

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