I am attempting to make this traditional South American dish, Salchipapas.  Basically it’s fried hot dogs with french fries.  I am combining three recipes, basically so I don’t have to fry the potatoes (I have never successfully fried potatoes on the stove, only in a deep fryer.  Plus, oven baked fries are healthier, right? RIGHT?!), and I need to figure out how to make them in the convection oven.

Salchipapas (Translate here)

  1. Remoje las papas cortadas en agua fría durante media hora.
  2. Escurra el agua y seque muy bien las papas, mientras calienta el aceite para freír las papas, la temperatura del aceite debe estar a 325 F.
  3. Añada las papas al aceite hirviendo y cocine hasta que estén tiernas, pero no doradas, aproximadamente unos 10 minutos dependiendo de la grosura de las papas.
  4. Saque las papas del aceite y póngalas encima de toallas de papel para escurrir el aceite, déjelas enfriar por lo menos durante una hora.
  5. Vuelva a calentar el aceite, esta vez la temperatura ideal es 375 F, y agregue las papas al aceite hirviendo, fríalas hasta que este doradas y crujientes, aproximadamente unos 5 minutos.
  6. Fría las salchichas en el mismo aceite o por separado.
  7. Ponga las papas y salchichas sobre toallas de papel para quitar la grasa y sirva inmediatamente acompañados con la salsa rosada y el curtido de cebolla con tomate.

via Receta de salchipapas | Las recetas de Laylita.

Baked Oven Fries

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided (I am using olive oil, because that’s all we have)
¾ tsp. kosher salt, plus more to taste (no kosher salt, just table salt)
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475˚ F.  (trying to figure out how to adjust this to the convection oven) Place the potato wedges in a large mixing bowl.  Cover with hot water; soak for 10-30 minutes.  Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover tightly with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 5 -15 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

Recipe from Annie’s Eats

Convection Oven Adjustments

Step 1

Preheat the oven to 375 degrees F, which is about 75 degrees cooler than you would preheat a standard oven. Be sure to preheat the oven so that the food cooks properly and thoroughly.

Step 2

Use a baking sheet and spread the French fries in a single layer on the pan. Baking sheets are more effective in a convection oven because the heat circulates on the flat layer, while a deeper pan would block the heat. You also will not need to flip the fries in the convection oven as the heat is circulating and cooking the food thoroughly.

Step 3

Bake the fries for between 14 and 18 minutes. Check the French fries about five to 10 minutes before the suggested time frame. If you like your fries to be softer, you will want to take them out of the oven earlier, but if you want crispier fries, leave them in the oven past the suggested time frame.

Fahrenheit to Celsius Converter

And my final product, served with a side of Aji Amarillo: