Overview
- Observed each year on August 20, the celebration’s date lacks a documented origin despite its widespread adoption.
- City roundups highlight standout fry offerings in Buenos Aires, including high‑oleic sunflower oil at Ribs al Río and Wagyu fat blends at Madre Rojas, alongside inventive toppings and cuts.
- How‑to pieces converge on soaking to remove starch, thorough drying, and a two‑stage fry—roughly 120–140°C first, then 175–190°C—to achieve a crisp exterior and tender center.
- Argentina’s appetite and farm output frame the interest: about 3 million tonnes of potatoes produced annually and per‑capita consumption near 50–60 kg.
- Chains used the day for limited promotions, with Monkey Papas offering a 1‑peso cone with purchase and FriesN’Fries giving free fries with minimum spend in select Mexican cities.