3 Boiling potatoes (1-1/2 lb)
Olive oil; for frying
1 ts Hot pimenton or paprika
1/2 ts Hot red pepper flakes
1/2 ts Tabasco sauce
1 ts Red wine vinegar
1/2 c Tomato sauce
In a saucepan, combine the potatoes with water to cover and bring to
a boil over medium-high heat. Decrease the heat to low and cook,
uncovered, for 20 to 30 minutes, or until fork-tender. Drain and let
cool.
Peel the cooled potatoes and cut them into small, irregular chunks
about the size of chestnuts.
Pour olive oil to a depth of 1-1/2" into a wide, deep heavy pot and
place over high heat. When the oil is almost smoking, add the
potatoes and fry for 1 to 2 minutes, or until golden. Using a slotted
spoon or a wire skimmer, lift out the potatoes, holding them briefly
over the pot to allow the excess oil to drain, and transfer to an
ovenproof platter lined with paper towels to drain further. Sprinkle
with salt and keep the potatoes warm in a low oven. Pour the oil in
the pot into a heatproof container and reserve.
In a small saucepan or skillet, heat 3 tb of the reserved oil over low
heat. Add the pimenton, red pepper flakes, Tabasco sauce, and
vinegar and mix with a wooden spoon or spatula until well blended.
Remove from the heat.
In a blender or food processor, combine the tomato sauce and the
pimenton mixture and process (on medium speed if using a blender)
for about 1 to 2 minutes, until the sauce is pale orange.
In a bowl, mix together the potatoes and the sauce. Serve hot.
Note:
If using paprika in place of the hot pimenton, add an extra pinch of
hot red pepper flakes.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
