Step 1

For the pepper sauce: Roast the bell peppers on an open burner flame, rotating until completely charred. Put into a paper bag and seal by folding over the opening. Let sit 15 minutes, then remove the peppers from the bag, and with your hands, remove the seeds and all the charred skin. (Do not run under the faucet, though you will be tempted to. This will rinse off all the natural pepper oils and juices.) Put the roasted peppers into a blender with the olive oil, red wine vinegar and pimenton, then season with salt and pepper. Puree until smooth. Set aside.

Step 2

For the mayo: In a bowl, add the mayonnaise, garlic, lemon juice and salt and pepper to taste. Mix well and set aside.

Step 3

For the salsa verde: Roughly chop the parsley (do not discard the stems; stems are great).

Step 4

Add the garlic, olive oil and sherry vinegar. Season to taste.

Step 5

For the potatoes: Preheat the oil in a deep-fryer to 375 degrees F.

Step 6

Par-cook the potatoes in boiling, heavily salted water until barely fork tender, about 10 minutes. Drain and let cool on a sheet tray.

Step 7

Fry the potatoes until golden brown, about 5 minutes. Salt to taste right out of the fryer.

Step 8

In a shallow bowl, put the fried potatoes. Cover generously with the roasted pepper sauce. Add a healthy dollop of the mayo and finish with the salsa verde. Enjoy.