European
Portugal - Side Dishes
Batatas Fritas às Rodelas à Portuguesa
Chef's Menu Description
Traditional Portuguese tavern-style round potato crisps: thin wafer-sliced Kennebec potatoes fried in pure olive oil until golden, blistered, and crunchy.
Ingredients
- • 700g waxy potatoes, peeled and cut into 2mm thin rounds (using a mandoline)
- • Oil for frying (mix of olive oil and vegetable oil)
- • Coarse sea salt (sal marinho)
Preparation Steps
1
Phase 1
Rinse potato rounds in cold water to wash away starch, then soak in salted ice water for 15 minutes for maximum crispiness.
2
Phase 2
Drain thoroughly and spread across clean kitchen towels until completely dry.
3
Phase 3
Heat oil to 180°C in a wide deep pan. Fry potato rounds in small batches for 3-4 minutes, turning occasionally until golden and crispy.
4
Phase 4
Drain on absorbent paper, sprinkle with coarse sea salt, and serve warm as the classic Portuguese steak accompaniment.