- Level: Easy
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
1/2 cup mayonnaise
1/4 cup Buffalo hot sauce
1 small clove garlic, grated
1/8 teaspoon smoked paprika, plus more for sprinkling
4 large russet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
2 tablespoons distilled white vinegar
Peanut or vegetable oil, for frying
Kosher salt
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
1 1/2 tablespoons finely chopped fresh parsley and/or celery leaves
Directions
- Mix the mayonnaise, hot sauce, garlic and paprika in a bowl; cover and refrigerate until ready to serve.
- Put the potatoes in a medium pot and cover with cold water by 1 inch; add the vinegar. Bring to a boil, then reduce the heat to medium and simmer until fork-tender, 5 minutes. Drain and transfer to a paper towel-lined baking sheet to dry.
- Heat about 1/4 inch of peanut oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add half of the potatoes and fry, turning occasionally, until golden brown and crisp, about 10 minutes. Remove with a slotted spoon and transfer to fresh paper towels to drain; season generously with salt. Repeat with the remaining potatoes.
- Transfer the potatoes to a platter and top with the prepared sauce, blue cheese and parsley. Sprinkle with more paprika.
