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
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