Papas Fritas roughly translates to french fries, but the only thing they have in common is both are made from potatoes. Las papas fritas are more like American breakfast potatoes that are chunked and pan fried. They love their potatoes in Guatemala. Sometimes it is something of a baked potatoe done on the grill. But unlike American baked potatoes, theirs are peeled and then wrapped in foil and put on the grill. Papas fritas came to my attention when Carlos was telling me about the tortitas his Mom had made last weekend, so of course I set off on learning about papas fritas AND tortitas! Tortitas are still a work in progress, but will be posted soon….but papas fritas was easy and oh so good! TOO GOOD! I end up eating the whole batch myself! Las papas fritas are a great side with anything not just tortitas. Tonight I served them with my La Chingada carne asada and chirmol. They are even great on their own. Give em a try!
Las Papas Fritas
1 pound potatoes, peeled and cut into 1 inch chunks
1 tbs vegetable oil
1 tbs butter
1 tsp adobo
1/2 tsp salt
1. In a large non stick saute pan over medium heat, pour in the oil and then add the butter.
2.Once butter is melted add the adobo, stir and toss in the potatoes.
3.Give the pan a brisk shake or stir. Cover the pan and simmer for about 15-20 minutes or until potatoes are browned and fall off a knife when pierced, giving the pan a brisk shake or stir a few times during the cooking process.
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You're making me hungry! I'm planning a potato patch post for later this week, and once those potatoes are ready to be harvested, there will be a batch or two (or three) of your Papas Fritas made, for sure!