In the Philippines, a whole hotdog either goes into split bread or alongside rice and fried eggs. Meanwhile, sliced hotdogs are a popular ingredient for spaghetti sauce. I bet that Filipinos will love how the Peruvians enjoy their hotdogs—with fries! The dish is called salchipapas and it is a popular fast food.
Salchipapas? Yep, I just discovered a beautiful Peruvian food blog which explains the name as salchichas (sausages) + papas (potatoes). Salchipapas is traditionally served with four dipping sauces—mayonnaise, ketchup, mustard and aji (Peruvian chili sauce). I didn’t have time to make aji so I used hot ketchup for the chili factor.
The fries were a combination of potatoes and sweet potatoes—not for any attempt at fusion cooking but only because I didn’t have enough potatoes to feed three people.
- 2 large starchy potatoes
- 1 large sweet potato
- cooking oil for deep frying
- 4 large hotdogs (I used chicken frankfurters)
- chopped parsley, to garnish
- mustard, mayo and ketchup
- Peel the potatoes and sweet potato. Cut into sticks less than half an inch wide.
- Slice the hotdogs on the bias, about a quarter of an inch thick.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Fry the potatoes and sweet potato sticks until golden and crisp (see tips for cooking kickass fries). Scoop out with a spider and dump into a strainer.
- Pour off the oil leaving only about two tablespoonfuls in the pan.
- Reheat the oil. Fry the sliced hotdogs until nicely browned.
- Pile the fries on a platter and top with the sliced hotdogs. Sprinkle with chopped parsley.
- Serve with mustard, mayo and ketchup for dipping.
- Enjoy your salchipapas!