This is my rendition of probably the most famous tapas dish in all of Spain. Everyone makes it a little differently, but basically, the dish is fried potatoes (baked in this recipe) with garlic, paprika and tomato dip. Makes a great appetizer!
2 lbs of your favourite LPC variety, halved
1 tablespoon canola oil
Salt and pepper
1 cup mayonnaise (not Miracle Whip)
2 tablespoons chili sauce
2 teaspoons hot sauce
1 teaspoon paprika
2 teaspoons garlic, crushed
1 teaspoon red wine vinegar
Pre-heat oven to 400ºF (200ºC).
Toss the potatoes with canola oil and season with salt and pepper. Bake (cut side down) on a parchment-lined baking sheet. Bake for 15 to 20 minutes until crisp and tender.
Meanwhile, make the sauce. Mix the remainder of the ingredients (mayonnaise to red wine vinegar) until well combined.
To serve, place potatoes on a small platter and drizzle with sauce – or place sauce in a small bowl for people to dip themselves.