Papas frites are traditionally sold in bulk at Walmart stores and at bakeries across the U.S., but in some states they are made in a different way.
According to a New York Times story, a “frita” is made with a potato mash and then boiled until it’s a thick, mushy paste.
“If you have a big batch of these frita and you want to go out and buy it and make it, it will take forever,” said Robert E. Moll, a food scientist at the University of Wisconsin-Madison.
Moll’s research suggests that the dough needs to be slightly modified in order to produce a smooth, thin dough.
In this case, it needs to add more flour than the average potato mash, and this helps it hold together.
A quick glance at the ingredient list for a typical PapasFritas makes it clear that this fritase recipe has a lot of flour.
PapasFrito is made by boiling a potato with about a teaspoon of salt and a few drops of lemon juice.
Once the salt has dissolved, the potato is mashed with a fork until it comes together into a thick and crumbly dough.
Then, the fritases are cut into strips and cooked.
For this recipe, the ingredients are: 2-ounce package of potato mash (or other starch-based potato mash) 1 cup water 1/2 cup lemon juice 2 tablespoons sugar 1 tablespoon butter 1 teaspoon paprika 1-inch piece of unsalted butter, cut into small cubes 1 1/2 teaspoons of paprika (optional) paprika A pinch of garlic powder 1 pinch of cinnamon 1 stick of butter, melted Mix the ingredients in a small bowl until combined.
Form the dough into 1/4-inch balls, and roll each dough ball into a thin rectangle about an inch thick.
Place a large baking dish on a plate and spread out the dough, making sure it is even and doesn’t spread out.
Fold the dough over the plate and wrap it in plastic wrap.
Seal the bag of dough in plastic and place in the fridge for at least one hour, and up to two days.
To make the frites, wrap a small amount of flour in foil and place it in a food processor.
Pulse until it becomes a thick paste.
If the paste is too thick, add a few tablespoons of water to thin it out.
In a separate bowl, add the salt, lemon juice, sugar, and butter.
Process until the mixture is smooth and has a creamy consistency.
The frites should be about 1/8-inch thick.