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1
Fry the Potatoes Until Golden
15 Mins
Hot oil, 175°C (350°F)
Heat about 500 ml of oil in a deep pot to 175°C (350°F). Fry the potatoes in two batches for 4 to 5 minutes per batch until deep golden and crisp, lifting them out with a slotted spoon and draining them on a wire rack. Season lightly with a pinch of salt while they are still hot.
Fry in batches — a crowded pot drops the oil temperature and the fries go limp instead of crisp.
Done when: Deep golden, crisp outside and fluffy inside.
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2
Cook the Seasoned Beef
12 Mins
Medium-high heat, ~190°C (375°F); ground beef to 71°C (160°F)
Heat the olive oil in a large pan over medium-high heat and cook the onion and green pepper for 4 minutes until soft. Add the garlic and cook for 1 minute more, then add the ground beef, breaking it up with a wooden spoon. Season with the paprika, oregano and salt and cook for 8 to 10 minutes until the beef is browned all the way through to 71°C (160°F). Stir in the tomato sauce and simmer for 2 minutes until the mixture is thick and saucy.
Break the beef into small crumbles as it cooks — big lumps do not layer well over the fries.
Done when: No pink remains and the juices run clear; a thermometer reads at least 71°C (160°F).
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3
Layer the Fries and Beef
5 Mins
Room temperature, ~20°C (68°F)
Spread half the hot fries in a shallow ovenproof tray, spoon over half the beef, then repeat with the rest of the fries and the rest of the beef, so the meat sits between two layers of fries.
Layer, do not pile — two thin layers mean every forkful gets fries, beef and cheese together.
Done when: Two even layers, with the beef tucked between the fries so every bite has some.
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4
Blanket with Cheese and Melt
8 Mins
Hot oven or grill, 200°C (400°F)
Scatter the mixed mozzarella and cheddar evenly over the top, right out to the edges of the tray. Bake or grill for 5 to 8 minutes until the cheese is fully melted, bubbling and just starting to turn golden at the edges.
Mozzarella gives the stretch and cheddar gives the flavour — mix them before scattering so the melt is even.
Done when: Cheese fully melted, bubbling and just starting to brown at the edges.
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5
Drizzle Ketchup and Mayonnaise
2 Mins
Room temperature, ~20°C (68°F)
Thin the ketchup with 1 teaspoon of water so it flows in a neat line, then drizzle the ketchup and the mayonnaise over the whole surface in crossing zigzag patterns, the way the Santiago food trucks do it.
Use a squeeze bottle or a spoon held high — a slow, steady hand makes the cleanest zigzag.
Done when: A neat zigzag of red and white across the whole surface.
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6
Serve Hot from the Tray
3 Mins
Serve hot, above 60°C (140°F)
Rest the tray for 2 minutes so the cheese settles, then serve it straight from the tray with forks and plenty of napkins. The cheese should still stretch when a forkful is lifted.
Do not wait — the fries soften under the cheese within minutes, and a yaroa is meant to be eaten hot.
Done when: Cheese still stretching when lifted; fries still crisp underneath.
auto_awesome Finishing Touches & Plating
Serve the yaroa the moment the cheese is melted and bubbling, with extra ketchup and mayonnaise on the side for anyone who wants a heavier drizzle.
Dominican Republic
3h 15m
