Serves 2

Cooking time: 20 minutes

What you need:

• 2 cups neutral oil for frying
• 2 large russet potatoes, peeled and cut into roughly 1” cubes
• 1 cup Kewpie mayonnaise
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• Salt
• ½ bunch parsley, chopped

How to make it:

1. Pour the oil in a medium sized sauce pot over low heat
2. Once the oil is shimmering, add the potatoes to the oil and let them gently cook for about 5 minutes over low heat
3. Remove the potatoes from the oil, lay them on a sheet tray and place inside the freezer for about 10 minutes
4. Meanwhile, turn the heat on the oil up to high and make the aïoli by whisking the mayonnaise with ½ a pouch of the Romesco sauce. Set aside
5. Remove the potatoes from the freezer and carefully add them into the hot oil until the potatoes turn golden brown and crispy
6. Toss the potatoes in a bowl with some salt and garnish with the chopped parsley. Serve immediately with the Romesco aïoli