Hola, Peru! We Love Salchipapas!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 to 4
Author CASA Veneracion


  • 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
  • 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!