Ingredients:

  • 2 lbs (900 g) Yukon Gold potatoes
  • 1 quart (950 mL) vegetable oil (for frying)
  • 1 tsp (5 g) salt
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2 g) cayenne pepper (adjust to taste)
  • 1/2 cup (120 mL) mayonnaise
  • 1 garlic clove, minced
  • 1 tbsp (15 mL) lemon juice (freshly squeezed)
  • 1/2 tsp (2 g) smoked paprika
  • Salt and pepper to taste
  • 1 tbsp (15 mL) sriracha sauce (optional for extra heat)

Instructions:

  1. Peel and cut the Yukon Gold potatoes into bite-sized cubes. Soak in cold water for 10-15 minutes to remove excess starch; drain and pat dry.
  2. In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
  3. Carefully add potatoes in batches to avoid overcrowding. Fry until golden brown (about 5-7 minutes). Use a slotted spoon to transfer to a paper towel-lined plate; season with salt, smoked paprika, and cayenne.
  4. In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and pepper. Whisk until smooth; add sriracha for extra heat, if desired.
  5. Arrange crispy papitas on a serving platter. Serve hot with spicy aioli drizzled on top or on the side for dipping.