Patatas Bravas with Buffalo Sauce

Ingredients:

• 4 large potatoes (about 1 kg), peeled and cut into 1.5 cm cubes.
• 1/3 cup (about 40 grams) crumbled blue cheese
• 1/4 cup Buffalo hot sauce (seasoned cayenne pepper sauce)
• 1/2 cup mayonnaise
• 1 small clove of garlic, grated
• 1/8 tsp smoked paprika, plus extra for gravy
• 2 tbsp. 5% table vinegar
• Peanut or vegetable oil for deep frying
• Coarse salt
• 1.5 tbsp finely chopped fresh parsley and/or celery leaves.

Preparation:

1. Mix mayonnaise, hot sauce, garlic and paprika in a bowl, cover the mixture with a lid and put the sauce in the refrigerator to infuse before serving.
2. Place potatoes in a medium saucepan and add 2.5 cm of cold water, add vinegar.
   
   Bring to a boil, reduce heat, and simmer until potatoes are just tender on the outside but still firm on the inside, 5 minutes.
   
   Drain the potatoes and place them on a baking sheet lined with paper towels to allow excess moisture to drain.
3. Place 1 cm of vegetable oil in a large cast iron skillet over medium-high heat until hot, but not smoking.
   
   Add half of the potatoes and cook, stirring occasionally, until crisp and golden brown, about 10 minutes.
   
   Using a slotted spoon, transfer the potatoes to paper towels to drain excess oil; sprinkle generously with salt. Fry the remaining potatoes.
4. Transfer the fried potatoes to a serving platter, drizzle with the infused sauce, sprinkle with blue cheese and parsley, and sprinkle with additional paprika.