We really want to make them home style or even better!
Our French fries, thin, crunchy and golden
Our Rústicas, cut thicker.
There are few places where they can make good French fries, but trust us, when we talk about making them, it´s not an easy thing. We just don’t settle for opening a bag and throwing those frozen blocks in a boiling oil.
We want to make them like at home or even better! That’s why we’ve been testing it for years, trying different potato varieties, ways of cooking and recovering from all Bacoa’s chefs, grandmom´s memories and tricks. They’ve made us sweat, but finally, we believe that we’ve found the foolproof recipe to fight against those who are satisfied with visiting the market frozen section every day. Try it and tell us, we are all ears!
Our Salsa Brava
First wash the potatoes well. remove all the dirt and ugly parts that they may have. We don’t peel them completely, we like to leave some skin parts. They seem more artisanal look and gives an extra crunchy layer.
Once well cleaned, cut them into strips. Be careful, because the thickness of the cut also influences the cooking times. That’s why (as you already know, it’s a family secret) we cannot give you the exact timings. In return, we’ll give you a couple of tricks:
First, poach them a few minutes over medium-low heat until you see they are getting tender inside. Pinch with a knife to check. Then, raise the temperature to the maximum, so that they are well browned and crispy on the outside. Remove them from the pan with a skimmer before they start to be overcooked, but don’t take off the pan of the fire until you had remove them all. Add the maldon salt when serving.