Golden potatoes with mayonnaise and a layer of a tomato and pepper sauce on top. This dish has the perfect amount of spice and comfort to make you feel warm
- 1 medium red bell pepper
- 2 medium serrano peppers stems and seeds removed
- ½ medium yellow onion
- ½ head garlic
- 8 oz tomato sauce canned
- 2 tsp salt
- 1 tbsp olive oil
- 4 large potatoes
- 2 cups vegetable oil for frying
- salt to taste
Broil the red bell pepper, onion, serrano peppers, and garlic until slightly charred.
Place the red bell and serrano peppers in a ziplock to steam for 5 minutes. Remove the peppers from the bag and gently peel the skins.
Add the peppers, onion, garlic, tomato sauce, olive oil and salt into a food processor. Pulse until the sauce is smooth. Set to the side.
Peel and cut the potatoes into small cubes, about 1-inch thick.
Heat the vegetable oil over medium heat until it reaches 325°F. Working in batches, fry the potatoes until they are golden brown and crispy.
Once golden, remove from the oil and drain on a paper towel to absorb the excess oil. Sprinkle with salt immediately. Repeat with the remaining potatoes.