Salchipapas (Peruvian Hot Dogs and Fries)
A recipe for Salchipapas (Peruvian Hot Dogs and Fries)! Pan-fried hot dogs are served over a bed of homemade fries and topped with desired sauces.
Servings 4 Servings
Ingredients
- 4 large potatoes
- Vegetable oil for frying
- 6 hot dogs
- salt for seasoning
- freshly ground black pepper for seasoning
For Serving:
- Ketchup
- Mustard
- Mayonnaise
- Aji Amarillo Paste
Instructions
- Peel the potatoes and cut them into 1/3-1/2 inch (1-1.25 centimeter) thick strips.
- Place the cut potatoes in a large bowl and cover with cold water. Set aside for 30 minutes to 1 hour.
- Fill a large saucepan with at least 2 inches (5 centimeters) of vegetable oil and place over medium heat.
- Cover a large plate with a layer of paper towels and set aside.
- Drain the soaked potato slices and pat dry with a towel.
- Once the oil reaches 350˚F (180˚C), carefully add a few of the potato slices without over-crowding the pan.
- Fry until lightly golden and tender, then transfer to the towel-lined plate. Repeat with the remaining potato slices.
- While the potatoes are frying, place another pan over medium heat and add 1 tablespoon (15 milliliters) of vegetable oil.
- Thinly slice the hot dogs on the diagonal into 1/4 inch (6 millimeter) thick ovals. Another option is to cut a hot dog crosswise into 1-1 1/2 inch (2.5-4 centimeter) slices. Place the hot dog cut-side up and cut a cross halfway through the top to make four segments that aren't cut all the way through. Repeat with remaining pieces.
- Once the oil in the pan is heated, add the hot dogs slices, in batches if needed.
- Cook, stirring occasionally, until heated through and golden. Transfer to a plate.
- If desired, fry the cooked potato slices a second time just until heated through to make them extra crispy.
- Season the fries as needed with salt and optionally black pepper.
- Divide the fries between individual bowls or plates and top each with a few of the sliced hot dogs.
- Top with desired sauces and serve immediately.