INGREDIENTS:
500 g (1 lb 2 oz) potatoes, peeled
olive oil for deep frying
sea salt
175 ml (6 fl oz) tomato sauce
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp wine vinegar
1 tsp paprika
1/4 tsp ground cumin
1/4 tsp chopped oregano
cayenne or ground chili
sea salt to taste
INSTRUCTIONS:
Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot).
Add salt if necessary.
Cut the potatoes into 2 cm ( 3/4 inch) cubes. Heat the olive oil in a deep-fryer over medium -high heat.
About 350˚F Cook the potato in batches for 5 – 6 minutes, or until golden in color.
Drain well on paper towel.
Let the potatoes to cool slightly.
Reheat the oil to medium- high heat.
Cook the potato in batches again, for 2 minutes or until crisp.
Drain on paper towel and sprinkle with salt.
Serve the potatoes hot with the spicy tomato sauce, according to Kusinamaster.ph.
BBN/SK/AD