It seems that every culture has some version of french fries, and the Portuguese are no exception. They are fond of their batatas fritas, which can be frequently found in small bars and cafes.

A distinctive feature of the flavor of this particular fried potato recipe is that the potato slices are deep-fried in olive oil. You can use another oil, but they won't taste the same! As well, the thickness of the slice is key. I find that something between 1/8" and 1/4" creates the right amount of not-too-crispy texture in the finished product.

Serve this dish on its own as an appetizer, or as a side dish to burgers, or any meat dish. They also go very well with any codfish dish.

See Also

Grandma's Bacalhau (Dried, Salted Cod)

Molhos Fritos (Deep-fried Cornmeal Cubes)

Ingredients

• • Olive oil (enough to fill the pot to a depth of 3")
  • 3 large potatoes
  • coarse salt to taste

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes
• Yield: 4 servings

Preparation

1. Slice the potatoes thinly (between 1/8" and 1/4"). Blot them with a paper towel.
2. Pour the olive oil into a heavy pot or dutch oven, suitable for deep frying. Heat the oil until a small piece of potato placed in it sizzles.
3. Put the potato slices in the hot oil in batches. It is important that the slices can move around in the oil, so don't put them all in at once. Stir them a couple of times during the cooking so that both sides get cooked. When they are a dark golden brown color, remove them from the oil with a slotted spoon and put them on to a plate with a few layers of paper towel to soak up the oil.

1. Sprinkle the potatoes with coarse salt and serve immediately.