Salchipapas

Instructions

1. Peel the potatoes and cut them into thick sticks about 1 cm wide. Rinse them in cold water, then dry them thoroughly in a tea towel.
2. Heat the oil to 170 °C (340 °F) in a deep pot. Drop the fries in small batches for 5 to 6 minutes, until tender but still pale.
3. Remove the fries, let them rest, then bring the oil up to 180 °C (355 °F) and fry them again for 2 minutes to make them golden and crispy. Drain on paper towels and season with salt.
4. Meanwhile, cut the sausages into diagonal rounds or chunks, then brown them for 4 to 5 minutes in a pan with a drizzle of oil until well colored.
5. Finely slice the red onion and soak it in cold water for 5 minutes to take the sharpness off, then drain.
6. Dice the tomatoes, deseed and finely chop the chili. Mix tomato, onion, chili, lime juice and cilantro to make a fresh ají.
7. Mix the mayonnaise with the ketchup, mustard and minced chili to make the spicy pink sauce.
8. Arrange the fries on a platter, add the sausages, drizzle with the pink sauce and mayonnaise, then sprinkle with onion and tomato. Serve right away with lime wedges.