Buffalo Patatas Bravas

• 1/2 cup mayonnaise
• 1/4 cup Buffalo hot sauce
• 1 small clove garlic, grated
• 1/8 teaspoon smoked paprika, plus more for sprinkling
• 4 large russet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
• 2 tablespoons distilled white vinegar
• Peanut or vegetable oil, for frying
• Kosher salt
• 1/3 cup crumbled blue cheese (about 1 1/2 ounces)
• 1 1/2 tablespoons finely chopped fresh parsley and/or celery leaves

1. Mix the mayonnaise, hot sauce, garlic and paprika in a bowl; cover and refrigerate until ready to serve.
2. Put the potatoes in a medium pot and cover with cold water by 1 inch; add the vinegar.
3. Bring to a boil, then reduce the heat to medium and simmer until fork-tender, 5 minutes.
4. Drain and transfer to a paper towel-lined baking sheet to dry.
5. Heat about 1/4 inch of peanut oil in a large cast-iron skillet over medium-high heat until hot but not smoking.
6. Add half of the potatoes and fry, turning occasionally, until golden brown and crisp, about 10 minutes.
7. Remove with a slotted spoon and transfer to fresh paper towels to drain; season generously with salt.
8. Repeat with the remaining potatoes.
9. Transfer the potatoes to a platter and top with the prepared sauce, blue cheese and parsley.
10. Sprinkle with more paprika.
11. Photograph by Kana Okada

mayonnaise, buffalo hot sauce, clove garlic, paprika, russet potatoes, white vinegar, peanut, kosher salt, blue cheese, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/buffalo-patatas-bravas.html (may not work)