Step 1

Mandolin slice the potatoes thinly. If you don't have a mandolin slicer, you can hand slice them to about 1/8" thickness or use the slicing attachment on a food processor. Then, cut the slices into bite-sized pieces.

Step 2

Transfer the potatoes to a colander placed over a large bowl and add about a teaspoon of salt. Allow them to drain for approximately 10 minutes.

Step 3

Pat the potatoes dry and heat up the neutral oil over medium-high heat in a large pot or deep fryer until 350° F/180° C, or when a piece of bread sizzles and fries immediately when it hits the oil.

Step 4

Fry the potatoes until they turn golden but not yet browned, which should take about 3-5 minutes. Toss them frequently. Transfer the fried potatoes to a baking sheet lined with paper towels to absorb the excess oil.

Step 5

Make the sauce by combining olive oil, garlic, and chili flakes/cayenne (if using) in a medium saucepan set over medium-high heat. Stir constantly until the garlic turns golden brown.

Step 6

Remove from heat and immediately stir in the pepper or tomato paste and the cilantro leaves. Finish with 1/2 c lemon juice and additional salt. Adjust the seasoning to taste.

Step 7

Toss the hot potatoes with the sauce. Allow them to sit for another 30 minutes to absorb the flavors, and serve at room temperature. You can even store them in an airtight container and serve the next day, just make sure to bring them to room temperature.