Barcelona Potatoes
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 servings
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.
