Original fried potatoes: varied, smoked and with topings

Crispy, golden and always irresistible, French fries They have their day on the calendar. This August 20, different gastronomic proposals invite you to enjoy classical, smoked and creative varieties, with sauces and topings that reinvent the most popular snack in the world. Different options to go out to try the best dishes.

Rotisería y Café Mishiguene

Café and rotisería Mishiguene – directed by chef Tomás Kalika – carry the fries with another level thanks to a thorough process that begins with steamed cooking, continues with dry heat, then a quick cooled and a step through the freezer, to finally brown them in the fryer until reaching the perfect balance between crispies on the outside and tender inside, finished with salt. They can be requested alone or as an accompaniment of their sandwiches. These premises of Palermo and Belgrano also offer in the “Schmear, Nosh, Mezze” section of the Latkes menu, classics of Jewish cuisine. To elaborate them, the grated potato is press to extract the starch, baked for an hour to achieve a firm texture, cools, cut into dice and fry at the time of the order, resulting in a golden and crispy croquette. They are served with Dip of old mustard and honey, or in a special version with smoked trout.

Address: Hair 3181, Palermo (Café); Arcos 1521, Belgrano (Rotisería).

Ribs to the river

Ribs a river – Millionaire Popes of the Moe

In Ribs to the river, fries do not conform to being a simple accompaniment: they are an identity seal. Your type cut CRINKLEwith undulating edges, and the reddish seasoned elaborated with a secret recipe for Texan spices, give them an unmistakable flavor that diners recognize the first bite. In addition, they are cooked in high oleic oil – rich in monounsaturated fats and stable at high temperatures -, achieving lighter and more healthy fried frying. The result: crispy on the outside, tender inside and ready to conquer any lover of this classic. The letter offers three versions that are already favorite: the millionaire potatoes of Uncle Moe, with Alioli, Crispy Mix Homemade and Fresh Lima; The Moea Potatoes, with homemade potatoes, lima, alioli and flare dust, and large fries, with the original Texan season. All can be requested as a separate dish or with the house specialties, from the iconic ribs smoked Texan style to the recent Milanesa of smoked chorizo dike. In any of its branches – Costanera Norte, Infanta in Palermo, Polo in Bocha Polo and Chinese neighborhood in Belgrano – these potatoes find the ideal frame: relaxed spaces, plates for sharing and the perfect combination of flavor and atmosphere for any time of the year.

Addresses: Av. Rafael Obligado 7010, Costanera Norte; Infanta, Av. Del Libertador 3883, Palermo; Chinese neighborhood, Monroe, Belgrano; Polo, Av. Del Libertador 4096, Palermo.

Growlers

Growlers – Tuned Popes

Growlers has established himself as one of the most representative breweries in the city, where artisanal beer and food designed to share are the focus. With a relaxed style and a collaborative spirit, the bar offers more than 150 active canillas in constant rotation. His gastronomic proposal, inspired by the Street Food, has fries as one of its strengths: the classic, double cooking, are served with a dip of Kétchup, while another more forceful version arrives with melted Cheddar, crispy bacon and green onion. But the star dish is the tuned, generous and ideal fried potatoes to share, prepared with thick and crispy canes thanks to the double frying, crowned with fresh guacamole – pregnant with avocado, onion, tomato and coriander -, grilled eggs with liquid yolk and provolone gratin.

Addresses: Olleros 3750, Chacarita; Cuba 2202, Belgrano; Av. Santa Fe 1430, Recoleta.

Foga

Foga girl

Foga, in full Palermo, puts the focus on the smoked and in a kitchen that works the fire with time and precision. Among its most representative options appear the Kings Fries with Gravy: French fries cut in double cooking that arrive accompanied by Brisket cooked at low temperature for more than 12 hours, in double camera ahumador. The Gravy sauce, prepared with dark background, herbs and cooking juices, adds body and flavor to the whole. An ideal combination to ask with its main ones, such as Ribs to BBQ or smoked vacuum with Creole sauces of the house.

Address: Honduras 5098, Palermo.

Shows

Ostende – French fries to Provencal 1

In Ostende, the perfection of his fries begins with careful whitening, brief cooking in hot water to ensure an ideal texture. Then, they immerse themselves in high oleic oil, chosen by its high point of smoke, neutral flavor and stability, which guarantees a crunchy exterior and a soft interior, without burning or releasing harmful compounds. These exquisite homemade potatoes, either on horseback -with fried eggs -, or the Provencal -with garlic, parsley and sunflower oil -are abundant entries that anticipate the experience of a real still life. Without its characteristic topings, these potatoes also function as the perfect garnish for main dishes such as the supreme to fleet. In addition, as an accompaniment to the glenets to the green, the homemade grilling potatoes stand out, achieved with a special cutter that, through constant rotation, gives them a unique form before the final frying.

Address: Viceroy Loreto 3303, Collegiate.

Red mother

Red mother – Wagyu fat fries

Madre Rojas, the Villa Crespo restaurant led by the chef, Sommelier and Agronomist Juan Ignacio Barcos, presents his proposal for high quality meats and wines, with special prominence of Wagyu’s cuts and sausages. This variety also provides the fat they use for all local friedness, including french fries: a combination of 70% Wagyu fat and 30% vegetable oil. To prepare them, a ration of potatoes is selected that is first washed to eliminate starch. The procedure continues with a baking cooking, followed by a cooled, a stage of confit in Wagyu fat and a second cooled. The third cooking is the last step: this time, in the Wagyu and Vegetable Oil Fat mixture, which gives them their crispy texture and the characteristic gold.

Address: Rojas 1600, Villa Crespo.

Orno

Orno – French fries (1)

In this italo-pop canal of Palermo there is a dish that arouses unanimity between diners: fries. Prepared with Free Group Baston Popes, precooked and frizzed to ensure pair quality, they are fried in high oleic oil in a single cooking, which guarantees an impeccable result: golden, crispy and tasty. In entrance format, they are served to the center of the table with a generous toping of homemade ketchup and grated Parmesan cheese, a combination that invites you to share between talk and toast. As a garnish, they are presented alone, accompanying some of the favorites of the letter with their flavor and texture: Milanesas de Lomo or Napolitana, Detroit -style pizzas, chicken breast or spaghetti with lemon cream. In Orno, even the potatoes become a perfect excuse to stay a little more, ask for another drink and continue adding anecdotes around the table.

Address: Guatemala 4701, Palermo.