Questions
How long does Papas Fritas take?
As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.
How hot should the oil be for Papas Fritas?
For Papas Fritas, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 375 F (about 190 C), given in step 4. A probe thermometer removes the guesswork.
What should Papas Fritas look like when it is ready?
Go by the cues in the method rather than the clock. Step 3: cook until tender but not browned. Step 5: cook until deep golden brown and crispy. A reading of 375 F on a thermometer settles it.
Why pat it dry first in Papas Fritas?
Step 1 reads: "Soak the 2 lbs peeled and cut russet potatoes in cold water for 20 minutes, then drain and pat thoroughly dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.
How many calories are in Papas Fritas?
One serving (the recipe makes 4) is about 280 calories, with 3 g protein, 38 g carbohydrate and 14 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.
Can I freeze Papas Fritas?
It is not a good candidate. Refrigerate what is left of Papas Fritas within two hours and eat it 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. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.
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