Recipe courtesy of Sandra Lee

Barcelona Potatoes

Name: Barcelona Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 20 min
Cook: 15 min

Yield: 4 servings

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Ingredients

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

Directions

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.