Barcelona Potatoes (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Spicy Dipping Sauce:
2. In a small bowl mix together all of the ingredients until well combined. Set aside.
3. 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.
4. 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.
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