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Homemade Yaroa de Papa y de Platano Maduro (Dominican Yaroa Loaded Fries) photo

Yaroa de Papa y de Platano Maduro (Dominican Yaroa Loaded Fries)

This Yaroa is a delicious blend of crispy fries, savory meat, and melty cheese—comfort food at its best!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dominican
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Mixture:
  • 2 tablespoons olive oil
  • 1 medium red onion minced
  • 3 cloves garlic minced
  • 1 pound minced beef
  • 1 cup tomato sauce
  • 1 medium bell pepper diced
  • 1 teaspoon salt or more, to taste
  • ½ teaspoon pepper freshly cracked or ground
  • 1 sprig cilantro chopped
For the Fries and Plantains:
  • 3 ripe plantains
  • 24 oz potato peeled and cut into sticks
  • 2 cups vegetable oil for frying
  • 1 tablespoon salt
  • 4 tablespoons olive oil
  • 1 teaspoon pepper freshly cracked or ground
  • 1 tablespoon garlic powder
  • 2 cups shredded cheese (Cheddar or a mix of Cheddar and Mozzarella)
  • ½ cup ketchup
  • ½ cup mayonnaise

Equipment

  • Large skillet
  • Frying pan or deep fryer
  • Cutting board and knife
  • Spatula
  • Serving platter

Method
 

Cooking Instructions:
  1. Start by peeling and cutting your potatoes into sticks, about the size of traditional fries. Do the same with your ripe plantains. Mince the garlic, chop the onion, bell pepper, and cilantro, and set everything aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and sauté until it becomes translucent. Toss in the minced garlic and diced bell pepper, cooking for another minute until fragrant. Add the minced beef, 1 teaspoon of salt, and pepper. Cook until the meat is browned and fully cooked, about 5-7 minutes.
  3. Pour in 1 cup of tomato sauce and stir to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. If desired, adjust seasoning with additional salt and pepper to taste.
  4. In a frying pan or deep fryer, heat 2 cups of vegetable oil over medium heat. Once hot, carefully add the potato sticks in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, sprinkling with 1 tablespoon of salt while still hot.
  5. In the same oil, add the sliced ripe plantains and fry until they turn golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
  6. On a serving platter, start by layering the crispy potato fries. Top them generously with the seasoned beef mixture. Next, add the fried plantains on top, followed by a generous sprinkle of shredded cheese.
  7. Drizzle ketchup and mayonnaise over the top for that classic Dominican touch. Garnish with chopped cilantro for a fresh finish.
  8. Dig in while it’s hot! Every bite of Yaroa de Papa y de Platano Maduro is sure to delight with its combination of textures and flavors.

Notes

  • Don’t rush the frying process; ensuring the oil is hot enough will give you perfectly crispy fries and plantains.
  • Feel free to customize the toppings. Adding jalapeños or avocado can elevate the dish even further!
  • If you're short on time, consider using frozen fries; they can be a quick alternative.
  • Make sure to taste and adjust seasoning throughout the cooking process for the best flavor.