Spanish Style Potatoes

INGREDIENTS

• 5 Russet potatoes
• 1 TBL salt
• 1 tsp baking soda

STEP BY STEP

1. Wash and dry four potatoes
2. Optional: Peel potatoes
3. Cut into one inch segments
4. Bring a large pot of water up to a boil
5. Add 1 salt and baking soda to the water
6. Add potatoes and bring pot back to a full boil
7. Turn off heat and let potatoes simmer in the hot water two minutes
8. Strain potatoes from water – discard the water
9. Dump potatoes onto a clean towel and let air dry for 30 minutes
10. Return to a large mixing bowl and toss with 1 TBL EVOO
11. Add 1 TBL large grain kosher salt and toss until coated
12. Pour onto a baking pan and let rest 30 more minutes
13. Heat up 3 C canola oil to 375º
14. Add potatoes all at once
15. This will reduce oil temperature, but that’s OK
    Do not reduce heat on the oil, you want it eventually to start frying
16. Cook 25 minutes from the time you add them
17. Remove to a paper towel to drain
18. Sprinkle with salt while they are still warm
19. Serve with a side of dipping sauce

Spicy Tomato Dipping Sauce

1. Microplane two cloves of garlic
2. Heat up 1 TBL EVOO in a pan to medium low heat
3. Heat 2 TBL tomato paste till it starts to break down
4. Push the tomato paste to the side and add a splash more oil in the clear space
5. Add garlic and 1 tsp sweet paprika to the oil
6. Add 1/2 tsp kosher salt and 1/2 tsp powdered cayenne pepper
7. Mix cayenne 20 seconds, then mix all ingredients together
8. Add 1/4 C water and 1/4 C chicken stock and whisk all together
9. Bring up to a boil and then reduce to a simmer
10. Let simmer 5 minutes
11. Remove from heat and whisk in 2 tsp white wine
12. Put into bowl and set aside to finish cooling
13. Add 2 TBL Miracle Whip salad dressing