Batata Palha (Brazilian Shoestring Potatoes)
Crispy, golden and irresistibly crunchy, this homemade batata palha is a Brazilian staple that’s perfect for topping everything from rice dishes to hot dogs. Made with just a few simple ingredients, it’s easy to prepare at home and so much better than store-bought.
Ingredients
- 5 large russet potatoes, peeled
- Canola oil, for frying
- 1 tablespoon white vinegar
- Salt, to taste
Instructions
- Peel the potatoes and cut them into thin strips using a julienne peeler. A box grater (large holes) works too.
- Place the potatoes in a large bowl and cover with cold water. Add the vinegar and let soak for 10 to 15 minutes.
- Drain the potatoes well, then spread them over a clean kitchen towel or paper towels and dry very well. This step is important for crispiness.
- In a heavy-bottomed pot or Dutch oven, heat a few inches of canola oil to 350–360°F. If desired, add 2 whole garlic cloves to the oil while it heats for extra flavor, then remove them once lightly golden.
- Fry the potatoes in small batches, stirring gently every now and then to break apart any clumps, so the strands separate and cook evenly. Fry until lightly golden and crisp, about 2 to 4 minutes per batch.
- Use a spider strainer or slotted spoon to transfer the batata palha to a paper towel-lined plate. Season with salt right away while still hot.
- Repeat with all the potatoes, letting the oil return to temperature between batches.
- Let cool completely before serving or storing in an airtight container.
Notes
- Do not skip the soak
Soaking the potatoes in water with vinegar for 10–15 minutes helps remove excess starch and results in crispier batata palha. - Dry thoroughly
Make sure the potatoes are very well dried before frying to prevent splattering and ensure maximum crispiness. - Fry in batches
Avoid overcrowding the pot so the oil temperature stays steady and the potatoes fry up light and crispy. - Storage
Let the batata palha cool completely, then store in an airtight container at room temperature for up to 3 days. If needed, re-crisp in a low oven. - Freezing
Freezing is not recommended, as it will make the potatoes soft and soggy. - Air fryer option
For a lighter version, air fry the potatoes at 375–400°F. Arrange them in a thin layer and lightly spray with oil (or toss with a very small amount) so they crisp up properly. Cook for about 8–12 minutes, tossing every few minutes for even browning. Work in batches and make sure the potatoes are very dry for best results.
Nutrition
Serving: 0.5cup, Calories: 106kcal, Carbohydrates: 24g, Protein: 3g, Fat: 0.1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.003g, Sodium: 7mg, Potassium: 555mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 8mg, Calcium: 17mg, Iron: 1mg