Spicy Dipping Sauce, optional:
- 1/2 cup mayonnaise
- 2 tablespoons tomato paste
- 2 teaspoons hot sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- Pinch salt and freshly ground black pepper
- 3 large russet potatoes
- 2 cups canola oil
- 1 teaspoon salt
Spicy Dipping Sauce:
In a small bowl mix together all of the ingredients until well combined. Set aside.
Peel and cut the potatoes into 1/2-inch cubes. Add the potatoes and salt to a large pot of cold water over medium heat. Bring to a boil, then add the potatoes and cook for 5 minutes. Remove from the heat and drain in a colander. Let sit out on the counter for 20 minutes to allow to thoroughly dry.
Heat the oil in a high sided skillet over medium-high heat to about 350 degrees F. Fry the potatoes until golden brown on all sides. (Reserve 1 cup potatoes for Round 2 Spanish Tortilla recipe.) Transfer the potatoes to a serving bowl and serve with the spicy dipping sauce.