Papitas del Yacht Club

Cut the peeled potatoes into thin, even matchstick-sized pieces, approximately ⅛ inch thick, and place them in a bowl of cold water to remove excess starch for 5-10 minutes.

Drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels; moisture will cause splattering during frying.

Heat the peanut or vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C), using a kitchen thermometer to monitor the temperature.

Carefully add a small batch of potatoes to the hot oil, stirring gently to prevent them from sticking together; work in batches to avoid overcrowding the pot.

Fry the potatoes until they are golden brown and crispy, stirring occasionally for even cooking.

Remove the cooked potatoes using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Repeat steps 4-6 with the remaining potato batches, maintaining the oil temperature at 350°F between batches.

Season all the fried potatoes with salt to taste while they are still warm, tossing gently to distribute the seasoning evenly.

Serve the papitas immediately while they are hot and crispy as an appetizer or side dish.