If you’ve ever eaten at a beachside restaurant in the Dominican Republic, you probably already know the magic of freshly caught fried fish served with a big side of batata frita. There’s something about those crispy, golden slices of Caribbean sweet potato next to flaky fish, a little lime, and maybe some tostones or yaniqueques on the table that just feels like home. It’s a combo that brings back memories of Sundays at the playa, music in the background, and eating with your hands straight from the plate.
But batata frita isn’t just for beach days. We also enjoy it with fried salami and eggs, grilled meats, or simply on its own as a snack. In my cookbook, The Dominican Kitchen, I shared the classic version of this recipe—and today I’m sharing a slightly updated take that’s still 100% authentic but written to be approachable and easy for any home cook.
The flavor of Caribbean sweet potato is earthy and naturally sweet, with a creamy interior that crisps up beautifully when fried. Whether you’re serving it with pescado frito or adding it to a Dominican-style plate with Bacalao con Huevo or Pernil, these batatas fritas are always a crowd-pleaser.
Step-by-Step Instructions
Start by peeling your Caribbean sweet potatoes. Their skin is a bit tougher than regular sweet potatoes, so take your time. Once peeled, cut them into ½-inch (about 1.25 cm) thick slices for even cooking.
Fry them. In a large skillet, heat the oil over medium-high heat. You’ll know it’s ready when the oil shimmers slightly.
Working in batches, carefully add the batata slices in a single layer. Fry for 2 to 3 minutes on each side, or until golden brown and cooked through. They should be crispy around the edges and soft in the center.
Transfer the fried batata slices to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with salt to taste.
Serve hot and enjoy immediately!
Serving Suggestions
Batata frita is incredibly versatile and pairs well with just about anything, but here are some of the most popular ways we enjoy it:
- With freshly fried whole fish at the beach—just like it’s served at Dominican coastal restaurants.
- Alongside bacalao con huevos for a classic home-style meal.
- As a side with fried salami and scrambled eggs for breakfast or brunch.
- Paired with pollo guisado or grilled meats for a filling lunch or dinner.
- Served on its own as a snack or merienda, with mayo-ketchup for dipping.
Helpful Notes
- Don’t overcrowd the skillet—this helps the slices cook evenly and stay crispy.
- Batatas come in different colors (white, purple, or pale orange flesh). Any type works!
- This dish is best enjoyed right away, but you can reheat leftovers in a skillet or air fryer.
- Want extra flavor? Add a pinch of garlic powder or paprika after frying.
Crispy Batata Frita (Dominican Sweet Potato Fries)
Author:Equipment
Ingredients
- 2½ lbs 1.1 kg Caribbean sweet potatoes (batatas), peeled and sliced into ½-inch (1.25 cm) thick rounds
- 1½ cups 360 ml vegetable or canola oil, for frying
- Salt, to taste
Instructions
- Peel the batatas and slice them into even ½-inch thick rounds. Try to keep the slices uniform so they cook evenly.
- In a large skillet, heat the oil over medium-high heat. You’ll know it’s ready when the oil shimmers or when a small piece of batata bubbles gently in the oil.
- Working in batches, fry the sweet potato slices in a single layer for 2 to 3 minutes per side, or until golden brown and cooked through. The edges should be slightly crisp while the inside stays soft and tender. Avoid overcrowding the pan so the slices cook evenly.
- Use a slotted spoon to transfer the fried batatas to a paper towel-lined plate. Let them drain briefly, then sprinkle with salt while still hot.
- Serve warm, fresh out of the pan.
Notes
- Caribbean sweet potatoes (batatas) have white, cream, or pale purple flesh and are less sweet than orange varieties, but fry beautifully.
- Avoid overcrowding the skillet—this helps maintain oil temperature and get that golden crispiness.
- Best served immediately, but leftovers can be reheated in an air fryer or hot skillet.
- Optional: Add a sprinkle of garlic powder or smoked paprika after frying for extra flavor.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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