8 ounces small new potatoes or fingerling potatoes
⅓ cup extra virgin olive oil
3 tablespoons mayonnaise
4 tablespoons olive oil
1 tablespoon hot sauce of your choice
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