Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom sauce and finished with parmesan cheese and parsley, a favorite in Arica and Iquique for ending a night out.
Frying and building the sauce take about 30 minutes of prep and 20 minutes of cooking, for a rich, shareable plate.
Nutritional Information
Each serving of papas champi contains approximately 420 kcal, 10 g of protein, 28 g of total fat (10 g saturated), 30 mg of cholesterol, 50 g of carbohydrates, 3 g of sugars, and 500 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
How to Make Homemade Papas Champi?
These are freshly fried potatoes topped with a mushroom and cream sauce, finished with parmesan cheese and parsley, a real bomb of flavor.
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4 people
Ingredients
- 1 kg firm potatoes
- 200 ml heavy cream
- 100 g parmesan cheese
- 2 cups mushrooms
- 1 garlic clove, chopped
- 1 teaspoon lard
- ½ onion, diced
- Oil for frying
- Chopped chives
- Fine salt
Instructions
- Wash and peel the potatoes, cut into batons, rinse in cold water, dry with paper towel or a clean kitchen cloth, and set aside covered. In a medium skillet, add the lard and heat over medium heat until melted.
- Add the onion and chopped garlic and sauté for about 5 minutes, stirring with a wooden spoon until the onion turns translucent, add the chopped mushrooms and keep cooking for another 5 minutes, until lightly golden.
- Add the cream, lower the heat, mix everything together, and cook for about 3 minutes or until the sauce thickens enough. In a large pot or deep fryer, heat the oil to about 170°C (340°F) and fry the potatoes until golden.
- Drain with a slotted spoon, set on paper towel, and sprinkle with a little fine salt. Spread the fried potatoes evenly on a large platter, pour the mushroom cream sauce over them, top with the parmesan cheese, and serve immediately with fresh chopped chives.
Expert Tips
Torch the Cheese for a Crisp Finish
For that crisp cheese topping in step 4, use a kitchen torch for a few seconds over the parmesan. This lightly browns it without fully melting it into the sauce.
Deepen the Sauce with Soy Sauce or Broth
For an even deeper flavor in the sauce, add ½ teaspoon of soy sauce or concentrated chicken broth right after the mushrooms release their juices, in step 2.
Soak the Potatoes First for Extra Crunch
After cutting the batons, soak them in ice water for 15 minutes to remove starch, then dry thoroughly with clean kitchen towels before frying.
| Substitution | Use instead of | Effect |
|---|---|---|
| Portobello or cremini mushrooms | White mushrooms | More intense, earthier flavor |
| Chicken broth or soy sauce | Extra cream | Deeper savory flavor |
| Cornstarch slurry | Fresh cream, when reheating | Stabilizes the sauce, prevents splitting |
| Butter | Lard | Similar richness, dairy-based |
Frequently Asked Questions (FAQs)
1. How do I keep the fries from turning oily?
After cutting the batons, soak them in ice water for 15 minutes to remove starch. Dry them thoroughly with clean kitchen towels.
2. What kind of mushrooms give the best flavor?
Portobello or cremini mushrooms give a more intense flavor than common white mushrooms.
3. Can I make the sauce ahead of time?
Store the sauce without the cream for up to 24 hours refrigerated. When reheating to serve, add cold cream and mix in ½ teaspoon of cornstarch dissolved in water to stabilize it.
4. How do I get a perfect gratin finish?
Grate the cheese coarsely and sprinkle it over the still-hot fries. Then use a kitchen torch for about 10 seconds to brown the surface without fully melting it.
What Is Papas Champi?
Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom sauce and finished with parmesan cheese and parsley, popular as a late-night bite after a night out.
History of Papas Champi in Chile
Papas champi is a specialty of Chile’s far north, particularly Arica and Iquique, where a similar version made with chicken and mushroom sauce is known in Concepción as “la weá buena.”
Did You Know?
Mushrooms are low in calories and contain virtually no saturated fat or cholesterol, while still being a good source of potassium, vitamin D, B2, B3, and selenium.
