Potato crisps (patatas fritas) have a crunch that’s irresistibly delicious — a bit like scoffing a bag of pistachios. You know the feeling: once you start, you just can’t stop!
Luckily, this Spanish crisp is a really simple, easy-to-execute recipe that you can make right in your own kitchen. Sound good? It does to me. And if you follow this guide, just know I’d happily drag myself over to yours — over broken glass and through a hail of bullets — just to lick the crumbs from the bowl.
Pictured: Bonilla A La Vista Patatas Fritas
The History of Patatas Fritas
Patatas fritas, or Spanish fried potatoes, have a storied history that dates back centuries. Originating from Spain, these crispy delights have been a staple in Spanish cuisine, often enjoyed as tapas or as a side dish to various meals. The potato was introduced to Europe from the Americas in the late 16th century. As it gradually became part of European cooking, Spanish cooks — already skilled in frying with olive oil — began experimenting with it, helping to popularise what we now know as patatas fritas.
The simplicity and versatility of fried potatoes made them an instant hit. With time, each region in Spain developed its own unique approach to preparing patatas fritas, influenced by local ingredients and cooking methods. Over the years, the dish evolved from a simple peasant food to a beloved national dish, often served in high-end restaurants as well as humble street food stalls.
The evolution of patatas fritas is a testament to the ingenuity of Spanish culinary tradition and its ability to elevate basic ingredients into something extraordinary. In modern times, patatas fritas have transcended their Spanish roots to become a global phenomenon. They are a beloved snack in many countries, often referred to as French fries, chips, or simply fried potatoes. Despite the variations in name and preparation, the essence of perfectly crispy, golden-brown fried potatoes remains the same, making them a timeless and universally adored treat.
What are the best potatoes for frying?
Not all potatoes are created equal, and their starch and moisture content can significantly affect the texture and flavour of the final product. For the best results, opt for high-starch potatoes like Russet or Idaho potatoes. These varieties have a low moisture content, which helps them crisp up nicely when fried. Waxy potatoes, such as Red Bliss or new potatoes, are not ideal for frying since they contain more moisture and less starch. This higher water content can lead to soggy, less crispy fries. While waxy potatoes are excellent for boiling and making salads, they simply don't provide the same satisfying crunch that high-starch potatoes do when fried.
Another important factor to consider is the age and condition of the potatoes. Fresh, firm potatoes are ideal for frying. Avoid using potatoes that are soft, sprouting or have green spots, as these can adversely affect the taste and texture of your patatas fritas. By starting with the right type of potato, you'll set the stage for achieving perfectly crispy and delicious results.
What tools and equipment do you need to make patatas fritas?
One of the most important pieces of equipment is a good-quality frying pan or deep fryer. A heavy-bottomed pan, such as a cast-iron skillet, is ideal because it distributes heat evenly and maintains a consistent temperature - crucial for achieving that perfect crispiness. A reliable kitchen thermometer is another indispensable tool. Maintaining the oil at the correct temperature, typically around 175-190°C (350-375°F), is key to ensuring that the potatoes cook evenly and develop a crispy exterior without becoming greasy.
Other useful tools include a sharp knife or a mandoline slicer for cutting the potatoes into uniform pieces, which ensures even cooking. A slotted spoon or a spider skimmer is helpful for safely removing the fries from the hot oil. Additionally, having a wire rack set over a baking sheet is useful for draining excess oil from the fried potatoes, keeping them crispy and preventing them from becoming soggy.
How do you prepare potatoes for frying?
Start by thoroughly washing and peeling the potatoes to remove any dirt and impurities. Once peeled, cut the potatoes into even-sized pieces, whether you prefer thick wedges or thin strips. Uniformity in size ensures that the potatoes cook evenly and achieve a consistent texture. After cutting the potatoes, it's important to soak them in cold water for at least 30 minutes or up to a few hours. Soaking helps to remove excess starch from the potatoes, which can prevent them from sticking together and promote a crispier texture. For best results, change the water a couple of times during the soaking process to remove as much starch as possible.
Once the potatoes have soaked, drain them thoroughly and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial, as water can cause the oil to splatter and can prevent the potatoes from becoming crispy. By taking the time to properly prepare the potatoes, you'll set the foundation for perfectly crispy patatas fritas.
The perfect frying technique
Achieving perfectly crispy patatas fritas requires mastering the frying technique. Start by heating a generous amount of oil in your frying pan or deep fryer. The oil should be deep enough to fully submerge the potatoes, ensuring that they cook evenly. Peanut oil, vegetable oil or canola oil are excellent choices due to their high smoke points and neutral flavors. Once the oil reaches the ideal temperature of 175-190°C (350-375°F), carefully add the potatoes in small batches to avoid overcrowding the pan.
Overcrowding can lower the oil temperature and result in soggy fries. Fry the potatoes for about 5-7 minutes, or until they begin to turn golden brown. Using a slotted spoon, transfer the partially cooked fries to a wire rack to drain. For the ultimate crispy texture, a double-frying method is highly recommended.
After the potatoes have cooled for a few minutes, increase the oil temperature to 190-200°C (375-400°F) and fry the potatoes again for an additional 2-3 minutes or until they achieve a deep golden-brown colour. This second frying helps to lock in the crispiness and results in perfectly crunchy patatas fritas.
Seasoning and flavouring options
The beauty of patatas fritas lies in their versatility. While they are delicious on their own with just a sprinkle of salt, there are countless ways to elevate their flavour with various seasonings and toppings. Classic options include freshly ground black pepper, garlic powder, or smoked paprika, which add a delightful depth of flavour without overpowering the natural taste of the potatoes. For a more gourmet touch, consider experimenting with infused salts or flavoured oils.
Truffle or Tomato & Thyme salt, rosemary-infused chilli oil, a sprinkle of Parmesan cheese can turn a simple batch of patatas fritas into an elegant side dish or snack. Fresh herbs like parsley, cilantro, or thyme can also be added for a burst of colour and freshness.
Dipping sauces are another fantastic way to enhance the flavor of patatas fritas. Traditional Spanish aioli, tangy ketchup, spicy sriracha mayo or Naga chilli are great choices. For a unique twist, try serving your fries with a side of chimichurri, garlic yogurt dip, or even a balsamic glaze. The possibilities are endless, and experimenting with different seasonings and sauces can make each batch of patatas fritas a new and exciting culinary adventure.
Common mistakes to avoid when making patatas fritas
Even with the best ingredients and equipment, there are a few common mistakes that can prevent you from achieving perfectly crispy patatas fritas. One of the most frequent errors is not soaking the potatoes long enough to remove excess starch. Skipping this step can result in fries that stick together and lack the desired crispiness. Another common mistake is overcrowding the frying pan. Adding too many potatoes at once can lower the oil temperature, causing the fries to absorb more oil and become greasy.
It's better to fry the potatoes in small batches to ensure they cook evenly and maintain a consistent temperature. Additionally, not drying the potatoes thoroughly before frying can lead to oil splatters and less crispy fries.
Lastly, neglecting to monitor the oil temperature can have a significant impact on the final product. If the oil is too hot, the fries can burn on the outside while remaining undercooked on the inside. Conversely, if the oil is not hot enough, the fries can become soggy and greasy. Using a kitchen thermometer to maintain the correct oil temperature is essential for achieving perfectly crispy patatas fritas.
Serving suggestions and pairings
Patatas fritas are incredibly versatile and can be served in a variety of ways, making them a perfect addition to any meal. As a classic Spanish tapa, they pair beautifully with a variety of small plates, such as chorizo, marinated olives and gambas al ajillo (garlic shrimp). For a more substantial meal, serve them alongside a juicy steak, grilled chicken, or a hearty burger. For a more traditional Spanish experience, consider serving patatas fritas with a side of bravas sauce, a spicy tomato-based sauce that adds a delightful kick. Another popular pairing is patatas fritas with a fried egg on top, known as "huevos rotos" which creates a rich and satisfying combination. The creamy yolk mingles with the crispy fries for an indulgent treat. For a creative twist, try using patatas fritas as a base for loaded fries. Top them with melted cheese, crispy bacon, green onions, and a dollop of sour cream for a decadent snack. Alternatively, create a Mediterranean-inspired dish by adding feta cheese, olives, and a drizzle of tzatziki sauce. The possibilities are endless, and experimenting with different toppings and pairings can make every serving of patatas fritas a unique and delicious experience.
Pictured: Mr Filbert's Black Truffle Tortilla Tapas Chips
Where can I buy patatas fritas online?
You can find a tasty selection of patatas fritas and other gourmet snacks in the Hive Beach Café online shop, with delivery across the UK. Our top pick? Bonilla A La Vista olive oil patatas fritas, perfectly finished with a sprinkle of sea salt.
We also stock a variety of Mr Filbert’s crisps, including flavours like black truffle, padron peppers & sea salt - all part of our gourmet crisps collection.
Feeling fancy? Treat yourself to Torres Selecta truffle crisps, available via the Fine Food Specialist.
