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Loading...A beloved Uruguayan street food, salchipapas pairs golden double-fried potato sticks with seared slices of beef frankfurters and a creamy ketchup-mayo sauce called salsa golf. It's the ultimate casual snack, served hot from street carts across Montevideo and beachside resorts.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 hearty plates
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 34 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 6 gSugar
- 17 gProtein
- 960 mgSodium
- 900 mgPotassium
- 55 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the potatoes
- 4 large russet potatoes (about 2 lb), peeled
- 4 cups neutral frying oil such as canola or sunflower
- 1 teaspoon fine sea salt
For the sausages
- 8 beef frankfurters (about 1 lb), preferably Uruguayan-style
- 2 tablespoons vegetable oil
- 1 small yellow onion, finely diced (optional)
- Freshly ground black pepper, to taste
For the salsa golf & serving
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon yellow mustard (optional)
- 1/2 teaspoon garlic powder (optional)
- Chopped fresh parsley, for garnish
Directions
- Peel the potatoes and cut into 1/4-inch thick sticks. Soak in a bowl of cold water for 10 minutes to release excess starch, then drain and pat very dry with paper towels.
- Heat the frying oil in a heavy-bottomed pot or deep fryer to 325°F (165°C). Fry the potato sticks in small batches for 4-5 minutes until softened but pale; remove with a slotted spoon and drain on a wire rack.
- Raise the oil temperature to 375°F (190°C). Return the potatoes to the hot oil and fry a second time for 3-4 minutes until deeply golden and crisp. Drain again, transfer to a serving platter, and season immediately with the sea salt.
- While the second fry finishes, slice each frankfurter diagonally into 1/2-inch thick ovals. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the sliced frankfurters and the diced onion (if using) to the skillet. Sear for 5-6 minutes, stirring occasionally, until the edges are deeply browned and slightly crisped. Season with a few grinds of black pepper.
- In a small bowl whisk together the mayonnaise, ketchup, and mustard if using until smooth and uniform in color. Stir in the garlic powder for a flavor boost and set aside.
- Pile the hot crispy potatoes onto a wide platter or divide among 4 plates, then scatter the seared frankfurters and any pan juices evenly over the top.
- Garnish with chopped parsley and serve immediately with the salsa golf on the side, plus extra ketchup or your favorite hot sauce for drizzling at the table.
Cook’s Notes
- Double-frying is non-negotiable: the first fry cooks the starch, the second delivers the shatteringly crisp crust while keeping the inside fluffy.
- Real Uruguayan salsa golf leans slightly more mayo than ketchup; adjust the ratio to your taste, and a squeeze of lemon brightens it up.
- For a classic Uruguayan upgrade, top each plate with a sunny-side-up fried egg (look for 'salchipapas con huevo' on menus).
- Choose all-beef frankfurters with natural casings if you can find them – they brown far better than cheap skinless dogs.
- Assemble just before serving so the potatoes stay audibly crisp; any leftovers should be kept separate to avoid sogginess.
