Papas doradas (golden potatoes) are the perfect side dish for many Chilean recipes. Preparing them is very simple and can be done with ingredients that everyone has in their kitchen. The secret to that irresistible crispy touch is sautéing them in oil at a high temperature to seal and brown the potato.
I prefer using a neutral-flavored oil, though olive oil works well too. I don’t recommend using butter because it browns and turns black too quickly, which would ruin the beautiful color of our potatoes. It is important to use enough oil so the pan reaches a high temperature, ensuring the potatoes actually fry to a crisp.
For the best results, the potatoes should be fully cooked before they hit the pan. I like to boil them whole with the skin on so they don’t fall apart. You can even boil and peel them the day before and keep them in the fridge to save time!
Chilean Papas Doradas (Golden Potatoes)
Ingredients
Method
- Wash the potatoes very well and submerge them in a pot with plenty of cold water. Cook over high heat until the potatoes are soft and tender.
- Drain the potatoes and let them cool slightly. Peel them and cut into thick slices, roughly 1.5 inches (3 to 4 cm) thick.
- In a skillet, heat about half an inch (1 cm) of oil over high heat and carefully add the potatoes. Cook for 3 to 5 minutes until golden brown, then carefully flip to brown the other side.
- Carefully remove from the oil and drain on paper towels. Season with salt to taste and serve immediately. Enjoy!
