• Ingredients:

    8 ounces small new potatoes or fingerling potatoes

    cup extra virgin olive oil

    Sauce:

    3 tablespoons mayonnaise

    4 tablespoons olive oil

    1 tablespoon hot sauce of your choice

    Directions:

    Wash the taters and cut into bite-size pieces. Boil in water for 5-8 minutes until mostly cooked but still firm in the center. Drain.

    Make the sauce by whisking together the mayo, oil and hot sauce. Add a little salt if you think it needs it.

    Heat oil in a large skillet over medium-high and add the potatoes.

    Fry for about two minutes, then stir gently. It's okay if they break up a little. Continue cooking for a few minutes until the potatoes are getting crispy.

    Remove with a slotted spoon to a serving dish and drizzle the mayonnaise sauce over the top.

    If desired, sprinkle with paprika or cayenne pepper.

    Serves 4 as a side dish, 8 as part of a tapas menu