19 Oct

That’s Tapas,   a small appetizer from Spanish cuisine   ………. Not topless……..  get your mind out of the gutter

Okay, Rilly -o-riley   you are going to love this one.

There are many variations on this.  Alot have a spicy tomato sauce but I thought this was the one to try first. You can make this as a snack or it can be a whole meal with a glass of red wine . The Spanish would have a Sangria ,  I had a Burgundy.    This is really good !!!

Dipping sauce

1 big clove garlic  ( surprise ) smashed and minced

1/2 TSP smoked Paprika  ( you need to get the real stuff, I got mine from pennzies —  do not use the stuff from the local grocery )

pinch salt

3/4 cup mayo – I use miracle Whip cause I live in the mid west and that’s what I like !

1 TBSP sherry vinegar  . I used rice vinegar because that’s what I had . Something a little milder than straight white vin

1 TSP tomato paste – I found a TUBE of it . Comes  in handy when you don’t need the whole 8 oz. can

1/2 TSP chipolte  pepper powder

pinch cayenne pepper or more

Mix all  the above until well blended – put in the refrigerator

Spice Blend

1 TBSP sea salt

1/3 TSP fresh ground pepper

1/2 TSP smoked paprika

1/2 TSP chipolte pepper powder

Mix the above together and set aside

2 QT water

1 TBSP sea salt

1 TSP smoked paprika

1 TSP ground cumin

2 bay leaves

2 lb russet potatoes ( about 4 big ones) peeled , cut into 1 ” cubes

2 cups vegetable oil  –  ( or the whole 24 oz little bottle that I bought just for this )    I used canola oil for the first time  – was not impressed.   I think peanut or corn oil would add a nice touch but not necessary

Put Water,  salt ,  paprika ,  cumin,  and  bay leaves in a large pot , mix, bring to a boil , reduce heat simmer for 10 min.

Add potatoes and bring back to boil. Simmer about 4 min until they are  quite cooked still firm.

Drain potatoes and spread out on a cookie sheet to cool completely about 45 min.

Heat oil in a large dutch oven ( heavy stew pot ) to 350′

Put potatoes in batches and fry until golden stirring  often.

Remove potatoes and sprinkle with 1/3 of spice mix ,  toss gently  Place in baking pan and put in the oven to keep warm.

Repeat 2 more times tossing all potatoes together each time.

Serve  with dipping sauce

Eat and Enjoy !



  1. Mary October 28, 2013 at 6:15 pm #

    I’m enjoying your posts. Here is the link to Kaitlin’s blog for your perusal.

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