← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 kg floury potatoes, peeled and cut into chips
• 6 hot dog sausages (frankfurters), sliced into thick rounds
• vegetable oil, for frying
• 6 tbsp Mayonnaise
• 1 tbsp Ají amarillo paste
• 4 tbsp Ketchup
• 3 tbsp Mustard
• 1 handful Coriander (cilantro), chopped (optional)
• Salt

Method

1. Soak the chips in cold water for 10 min, then drain and dry them very well on a tea towel.
2. Heat 5 cm of oil in a deep pan to 160°C (325°F) and fry the chips in batches for 5–6 min, until soft but pale. Drain.
3. Raise the oil to 185°C (365°F) and fry the chips again for 2–3 min, until crisp and golden. Drain on paper and salt them.
4. Meanwhile, fry the sausage rounds in a dry frying pan over medium-high heat for 4–5 min, until browned and slightly crisp at the edges.
5. Stir the ají amarillo into the mayonnaise. Pile the chips onto plates, scatter over the sausages and coriander, and zigzag with ají mayo, ketchup and mustard.

Tips

• Oven chips make a much easier weeknight version.
• Check the sausage label if you need it gluten-free; many hot dogs contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Laylita’s Recipes Peru Delights