Saltado de Champiñones, Arroz Blanco and Papas Fritas

Ingredients

• 1.5 cup long grain white rice (such as Jasmine or Basmati)
• 2 tbsp vegetable oil (or other neutral oil)
• 3 clove garlic (finely minced)
• 3 cup water (cold)
• 1 tsp salt (or to taste)

Instructions

1. 1

   Rinse the rice thoroughly in a fine-mesh sieve under cold running water. Continue rinsing for 1-2 minutes until the water runs clear. This crucial step removes excess starch and prevents gummy rice. Drain completely.

2. 2

   In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant. Be careful not to let it brown, as it will become bitter.

3. 3

   Add the well-drained rice to the saucepan. Stir continuously for 1-2 minutes to coat each grain in the garlic-infused oil. The grains will become slightly translucent at the edges.

4. 4

   Carefully pour in the 3 cups of water and add the salt. Give the mixture one final, quick stir to combine. Increase the heat to high and bring to a rolling boil.

5. 5

   As soon as the water is boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time.

6. 6

   After 15 minutes, turn off the heat completely. Let the rice rest, still covered, for an additional 5-10 minutes. This allows the residual steam to finish cooking the grains perfectly.

7. 7

   Remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm as an accompaniment to your favorite Peruvian dishes.

Ingredients

• 900 g Russet Potatoes (About 4 medium potatoes. Peruvian yellow potatoes (papa amarilla) are the most authentic choice if available.)
• 4 cup Vegetable Oil (For frying. Canola or peanut oil also work well.)
• 1 tsp Salt (Or to taste.)
• 1 tbsp Fresh Parsley (Finely chopped, for garnish (optional).)

Instructions

1. 1

   Prepare and Soak Potatoes

   • Peel the potatoes and rinse them under cold water.
   • Cut the potatoes into uniform sticks, approximately 1/2-inch (1.25 cm) thick.
   • Place the cut potatoes into a large bowl and cover completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This is a critical step for achieving maximum crispiness.
   • After soaking, drain the potatoes thoroughly and spread them on a clean kitchen towel or paper towels. Pat them completely dry. Any moisture will cause the hot oil to splatter dangerously and will result in soggy fries.
2. 2

   First Fry (Blanching)

   • In a large, heavy-bottomed pot or Dutch oven, pour in the oil to a depth of at least 2 inches. Heat the oil over medium heat to 300°F (150°C). Use a kitchen thermometer for accuracy.
   • Carefully add about one-third of the dried potatoes to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes. The fries should be soft and cooked through but remain pale in color.
   • Using a slotted spoon or spider strainer, remove the fries from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely, for at least 15-20 minutes. Repeat with the remaining potatoes.
3. 3

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C). The oil should be shimmering but not smoking.
   • Working in batches again, return the blanched, cooled fries to the hot oil. Fry for 2-4 minutes, or until they are deep golden brown and wonderfully crisp.
   • Keep a close eye on them during this stage as they can brown very quickly.
4. 4

   Season and Serve

   • Quickly remove the golden fries from the oil and let them drain briefly on the wire rack or a paper towel-lined plate.
   • Immediately transfer the hot fries to a large mixing bowl. Season generously with salt and toss to coat evenly. The heat and residual oil will help the salt adhere.
   • If using, sprinkle with finely chopped fresh parsley. Serve immediately with classic Peruvian sauces like Aji Amarillo sauce, Huancaina sauce, or a simple ketchup-mayo mix.