Fried criolla potatoes are one of Colombia’s most loved side dishes. Their small size, naturally golden color, and floury texture make them crisp on the outside and soft in the center after frying.
They are often served with grilled meats, roast chicken, burgers, Colombian fast-food dishes, and restaurant meals. They are also delicious on their own, freshly fried with salt and Colombian ají.
Ingredients
- 1 kg small Colombian criolla potatoes, about 40 potatoes
- 2 l water (8 cups)
- 10 g salt (2 teaspoons)
- 1.5 l vegetable oil for frying (6 cups)
- 2 g additional salt (1/2 teaspoon)
Preparation
- Wash and cook the potatoes, wash the criolla potatoes thoroughly without peeling them and place them in a pot with the water and 10 g of salt. Cook over medium heat for 12 to 15 minutes, until tender when pierced but still firm.
- Drain and dry, drain the potatoes and let them rest for 10 minutes on a clean kitchen towel or paper towels. They need to be completely dry before frying to prevent splattering and create a crisper finish.
- Fry the potatoes, heat the oil over medium-high heat. Fry the potatoes in batches for 5 to 7 minutes, until golden, lightly wrinkled, and crisp on the outside.
- Season and serve, remove the potatoes with a slotted spoon, drain them on paper towels, and sprinkle with the remaining 2 g of salt while hot. Serve immediately.
Chef’s tips
- Do not overcook the potatoes before frying; they should keep their shape in the oil.
- Dry them thoroughly after boiling to reduce splattering.
- Fry in small batches to keep the oil hot and achieve even browning.
- You can gently flatten a few potatoes before frying if you prefer extra-crispy edges.
Traditional variations
In some Colombian kitchens, very small fresh criolla potatoes are fried directly without boiling first. They may also be seasoned with a small amount of garlic powder or served with Colombian ají.
How to serve
Serve fried criolla potatoes immediately with roast chicken, grilled steak, burgers, Colombian sausage, or casual Colombian fast-food platters. They are especially good with ají, pink sauce, or suero costeño.
Recommended sides
- Colombian ají.
- Suero costeño.
- Pink sauce.
- Roast or grilled chicken.
- Grilled steak.
- Colombian sausage.
Food culture note
Criolla potatoes are an Andean variety valued in Colombia for their naturally yellow flesh and soft texture. Besides being fried, they are an essential ingredient in ajiaco santafereño and other traditional soups.
Frequently Asked Questions
No. Their skin is thin and helps them hold their shape while frying. Wash them thoroughly to remove any soil. If a potato has damaged areas, trim or remove those parts before cooking.
Boiling first makes the potatoes tender inside without requiring a long frying time. Frying afterward creates a crisp, golden exterior. This method also helps them cook evenly while keeping the creamy texture that makes criolla potatoes distinctive.
Yes. Fry them directly from frozen without thawing, which helps prevent excess moisture. Work in small batches and use caution because ice can cause splattering. Frozen potatoes usually need 2 to 4 additional minutes in the oil.
