Spanish Chef Shares Secret to Delicious French Fries Using Garlic and Paprika

Spanish chef Loli Domínguez has revealed a unique method for preparing french fries that prioritizes flavor and texture over excessive oil. With millions of followers on her YouTube channel, Domínguez demonstrates that achieving the perfect fry doesn't require more fat, but rather a combination of simple ingredients and a structured cooking process.

Her technique begins with boiling whole, unpeeled potatoes for twenty-five minutes, creating a creamy interior that prevents excessive oil absorption during frying. After a ten-minute rest, the potatoes are peeled and cut into medium chunks before being submerged in hot extra virgin olive oil. This rapid frying creates a crispy exterior while retaining internal moisture, a method akin to those used by professional chefs for dishes like "papas bravas."

The true secret, however, lies in an aromatic paste. Fried garlic cloves, fresh parsley, and salt are crushed in a mortar. Two tablespoons of wine or apple cider vinegar and a generous tablespoon of sweet paprika are then added, creating a blend of smoky, acidic, and intense notes. This seasoned paste is briefly cooked in a pan with two tablespoons of the frying oil and 100 ml of water, allowing the flavors to meld as the liquid evaporates.

Finally, the fried potatoes are gently tossed in this reduced sauce. Domínguez suggests serving them with fried eggs and a sprinkle of chopped parsley. This dish, she explains, elevates basic pantry staples through precise techniques, highlighting a deep aromatic profile that eliminates the need for artificial additives.