Portuguese Fried Potatoes
Crispy cubed potatoes fried until golden, seasoned simply with garlic and bay leaf.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
These twice-fried potato cubes turn out crackly outside and tender inside, a classic Portuguese steakhouse side dish known as batatas fritas. Garlic and bay leaf infuse the oil for subtle fragrance while a generous hit of salt at the end makes them irresistible alongside grilled meats or fish.
Ingredients
- 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 3 cups vegetable oil, for frying
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoons kosher salt, plus more to taste
- 2 tablespoons fresh parsley, chopped
Method
-
Rinse the cubed potatoes under cold water, then soak them in a bowl of cold water for 10 minutes to remove excess starch.
-
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel.
-
Pour the vegetable oil into a 9-quart stock pot and add the smashed garlic cloves and bay leaves. Heat the oil to 300°F over medium heat.
-
Add the potatoes in batches and fry at 300°F for 8 minutes, until just tender but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray.
-
Increase the oil temperature to 375°F. Return the potatoes to the oil in batches and fry for 5 minutes, until deep golden and crisp.
-
Transfer the fried potatoes to a clean paper towel-lined tray to drain, discarding the garlic and bay leaves from the oil.
-
Season the hot potatoes immediately with kosher salt and toss with the chopped parsley. Serve hot.
Rate this recipe
Portuguese Fried Potatoes
These twice-fried potato cubes turn out crackly outside and tender inside, a classic Portuguese steakhouse side dish known as batatas fritas. Garlic and bay leaf infuse the oil for subtle fragrance while a generous hit of salt at the end makes them irresistible alongside grilled meats or fish.
45 min 4 servings 310 cal
Ingredients
- 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 3 cups vegetable oil, for frying
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoons kosher salt, plus more to taste
- 2 tablespoons fresh parsley, chopped
Method
- 1
Rinse the cubed potatoes under cold water, then soak them in a bowl of cold water for 10 minutes to remove excess starch.
- 2
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel.
- 3
Pour the vegetable oil into a 9-quart stock pot and add the smashed garlic cloves and bay leaves. Heat the oil to 300°F over medium heat.
- 4
Add the potatoes in batches and fry at 300°F for 8 minutes, until just tender but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray.
- 5
Increase the oil temperature to 375°F. Return the potatoes to the oil in batches and fry for 5 minutes, until deep golden and crisp.
- 6
Transfer the fried potatoes to a clean paper towel-lined tray to drain, discarding the garlic and bay leaves from the oil.
- 7
Season the hot potatoes immediately with kosher salt and toss with the chopped parsley. Serve hot.