Crispy Batata Frita (Dominican Sweet Potato Fries)
These crispy batatas fritas are golden on the outside and soft on the inside. A simple and satisfying Dominican side dish made from Caribbean sweet potatoes.
Servings: 6 servings
Calories: 163kcal
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
Calories: 163kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 104mg | Potassium: 637mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26813IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg