The last time we made this pollo saltado recipe, we were cooking for eight. So we didn't feel bad about following Chowhound's advice and using frozen french fries. (Who has time to peel and cut that many potatoes?)
This time, though, we made the fries fresh, and it made all the difference in the world. Yuri's Mom has a good tip for the spuds, too: Nuke 'em for a few minutes before slicing and frying them, and they'll cook much quicker.
The only problem was that I didn't season them enough. We could've used more paprika and cumin. Ah well: Live and learn!
One thing that was surprisingly perfect was the match with this inexpensive wine that we picked up from Fresh & Easy. It's a Malbec, which of course means Argentina, not Peru, but it's a pretty close match, especially for a fiver!
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