- 3 tbsp olive oil
- 4 Russet potatoes, large, peeled, 1-inch cubes
- 2 tbsp onion, minced
- 3 clove garlic, minced
- Salt and freshly ground pepper
- 1-1/2 tbsp Spanish paprika
- 1/4 tsp cayenne pepper
- 1 tsp thyme, fresh and chopped
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- Parsley, chopped
- 1 cup olive oil, for frying
To make the sauce: In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, cayenne, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.
To make the potatoes: Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup olive oil until cooked through and golden brown, stirring occasionally. (Take care when adding the potatoes to the saucepan, because the oil will splatter due to the salt.) Drain the potatoes on paper towels, check the seasoning, and add more salt, if necessary; set aside.
Mix the potatoes with the sauce inmediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.