Fried Papas Criollas (Colombian-style Creamy Fried Potatoes)

Latin Cuisine

Regional cuisine from Central and South America.

Fried Papas Criollas (Colombian-style Creamy Fried Potatoes)
  • Yield:serves 4 to 6 as an hors d'oeuvre
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
Latin American Cuisine: Fried Papas Criollas (Colombian-Style Fried Potatoes)

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 1 pound small yellow potatoes, preferably papas criollas (available in some Latin specialty stores)
  • 2 cups vegetable oil
  • Kosher salt
  • 1 recipe ají (Colombian-style salsa)


  1. 1.

    Place potatoes in a saucepan large enough to hold them in a single layer. Add oil until potatoes are about 2/3rds covered. Heat over high heat until oil is bubbling steadily but not vigorously and adjust heat to maintain temperature. Cover and cook, stirring every few minutes, until potatoes show no resistance when pierced by a sharp knife or skewer and exteriors are wrinkled but not browned, about 15 minutes.

  2. 2.

    Transfer to a paper towel lined plate with a slotted spoon. Season generously with salt. Serve with ají.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: