My favorite dish that I had in Panama City, Panama. Smokey, spicy, creamy air fryer potatoes (or deep fried for better flavor). A must try!

Original Recipe Here: www.allrecipes.com/recipe/230569/chef-johns-patata…

Dipping Sauce:

1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste

Spice Blend:

1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers

Potatoes:

2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves

2 pounds russet potatoes, peeled and cut into 1-inch cubes

2 cups vegetable oil for frying OR 1 air fryer for air frying Or 1 oven for ovening

Dipping sauce: Combine garlic, smoked paprika, and salt in a food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.

Spice blend: Mix together salt, black pepper, paprika, and chipotle chile powder in a small bowl.

Potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.

Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.

Air fry at 425 degrees for 15-20 minutes.

Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).

Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

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