Servings: 6 Servings
Calories: 442kcal
Equipment
- Large pot
Ingredients
- 1 large plum tomato halved, deseeded, and roasted until tender
- 4 large Russet potatoes parboiled, peeled, and diced into 1-inch cubes
- A splash of aged sherry vinegar
- Sea salt and freshly cracked black pepper
- 2 cloves garlic finely minced
- 1/2 small red onion finely minced
- 1 tablespoon smoked paprika
- Extra virgin olive oil
- 3/4 cup creamy mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon capers rinsed and chopped
- A few dashes of hot sauce such as Tabasco
- Fresh flat-leaf parsley leaves
Instructions
Step 1: Preparing the Potatoes
- Start by parboiling the potatoes. Cut the four Russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water.
- Bring the water to a boil and let the potatoes cook for about 10-15 minutes, or until they are just tender but not falling apart. Afterward, drain and let them cool before peeling and dicing them into cubes.
Step 2: Frying the Potatoes
- Heat extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add the parboiled potato cubes. Be sure not to overcrowd the pan; you want them to fry properly.
- Fry the potatoes for about 5-7 minutes until they are golden brown and crispy. Remember, patience is key; flipping them too early may cause them to fall apart. Once done, remove them from the oil and drain on paper towels.
Step 3: Making the Sauce
- In a mixing bowl, combine the mayonnaise, minced garlic, Dijon mustard, chopped capers, smoked paprika, and a splash of sherry vinegar. Stir until mixed thoroughly. Taste and adjust the seasoning with salt, pepper, or any additional hot sauce if desired. The flavor profile should be creamy, with a hint of spice from the paprika and vinegar.
Step 4: Assembling the Dish
- Toss the hot fried potatoes in a mixing bowl with your sauce. Don’t be shy – make sure every potato gets coated in that robust flavor. Once mixed, pile the potatoes onto a serving plate.
Step 5: Garnishing
- Finally, garnish with freshly chopped flat-leaf parsley. Not only does it add color, but it also provides a fresh flavor that complements the richness of the sauce.
Video
Notes
To make your experience even better, consider these handy tips:
- Parboiling is Crucial: Don’t skip this step. It ensures the potatoes cook evenly and gives them a fluffy interior.
- Use High-Quality Olive Oil: The better the oil, the better the flavor of your fried potatoes.
- Drying Potatoes is Key: Let the potatoes cool and dry completely after parboiling. This will help them crisp up nicely in the frying process.
- Experiment with Spices: If you love heat, feel free to add more paprika or other spices of your choice.
- Make Ahead: The sauce can be prepared in advance and refrigerated, making it even quicker to serve at your next gathering.
Nutrition
Calories: 442kcal
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