If you love Argentinian food, you’ll recognize these double “Triple” fried potatoes right away. Deep fried for so long in so much oil, these decadent crispy potatoes are to die for.
Serve with some homemade chimichurri for an even more authentic flavor!
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
- 2 pounds yellow potatoes, peeled and cut into 1 1/2 inch chunks
- 1/2 cup extra virgin olive oil
- 1 bulb garlic, separated into cloves but not peeled
- Preheat oven to 400 degrees. In a large bowl, combine potato chunks, salt, olive oil and unpeeled garlic cloves. Toss well.
- Transfer mixture to a large cast-iron skillet. Make sure potatoes are in a single layer, without crowding. If necessary, use two pans. There should be at least 1/2 inch of oil in the bottom of the pan. Add more if needed.
- Roast in oven for 20 minutes, until potatoes are well-browned on the bottom. Using a metal spatula, carefully turn potatoes over. Return to oven and continue roasting until potatoes are crispy, about 20 minutes (this has sometimes taken me 40 minutes – you want the potatoes to be crispy and not soggy with oil).
- Strain potatoes away from any leftover hot oil in the pan. Serve with chimichurri.
Authentic Argentinian Chimichurri
Prep time: 10 min
Cook time: 0 min
Rest time: 2 hours
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic, minced
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Mix all ingredients together in a bowl. Allow to sit at least 10 minutes to allow all flavors to be released into the oil. Ideally, let sit or refrigerate for 2 hours.
- If you prefer a spicier chimichurri, you can add 2 small red chilies, or 1 deseeded red chili, to the mix.
Source for Patatas Bravas: New York Times Cooking
Source for Chimichurri: Cafe Delites