Yield: 2 portions
Salchi-Papas translates into something very complex. Get ready. [Salchicha: meaning sausage & Papas: meaning potatoes] Can you wrap your head around that?! Okay, so this dish is one of those that you find different versions of in many cultures. This particular preparation is inspired from my time working in a Peruvian restaurant that at the time, was like my family. I spent some time in Peru and ate dishes just like this. If you know me, you know that I love simplicity! Peruvian flavors are just that, simplistic with a focus on execution of said simple ingredients. Normally, the potatoes and sausage (hot dog) are fried. In this version I have seared the hot dogs in a hot dry pan and have oven baked the potatoes in a way that comes out super crispy on the outside as well as soft and creamy on the inside. Top it all off with a fried egg and drizzle with your favorite sauce. Now, let's talk about how to achieve the perfect oven baked "french fry." If you refer back to an earlier blog of mine, titled "The Humble Potato" you will see how I par-cook (partially cook) the potatoes before roasting them in the oven. We are going to use that same principle here. First things first, what type of potato should you use? In my opinion, the Yukon Gold potato is the best choice. The Yukon potato is a moderately starchy and moist potato that lends itself very well to pretty much everything, plus the skin is so thin that you don't even need to peel them! Potatoes like russets, for example, would be an okay choice because of their high starch content which will yield a crispy exterior but their low-moisture content might pose a problem when it comes to keeping their structural integrity (especially when par-cooking). Okay, I'm done boring you about potatoes, just know that a Yukon Gold is kind of an all purpose potato that works great in this recipe. By par-cooking the potatoes first, you start the process of cooking the inside without crisping the outside. Then, later, when we cook the potatoes in the oven, on a high heat, the outside can achieve ultimate crispiness while the inside basically turns into mash potato. Brilliant! Check out the recipe below and let me know how your's comes out in the comments section!
1 lb Yukon Gold Potatoes, scrubbed clean, sliced into 1/2" to 1/4" fries
2 Kosher beef hot dog's, sliced on a bias
1/4 c Olive oil
Sauces of your choice* (see note)
Salt & Pepper to taste
*In this recipe I have made two Peruvian sauces, both relatively spicy. I did not include those recipes here but feel free to send me an email if you'd like to learn more. Otherwise, you can mix together mayonnaise and your favorite hot sauce to create a sauce to drizzle on top. You can also combine mayonnaise and lime juice for a less spicy and flavorful alternative.
**It's important that the potatoes are spaced out and not over crowded to allow for proper crisping. If the potatoes are too close together and overlapping they will create steam and you will not achieve the crispy potato goodness you seek. This technique is universal in most cases when cooking. Allowing proper space provides ample surface area and heat distribution to achieve browning. Crowding a pan will always create steam and make it very difficult to achieve browning and instead result in stewing and the release of moisture.