Patatas Bravas

This is the tastiest Spanish "potato salad" I've ever had! Our friend Alex is Spanish and made this for a potluck we were lucky enough to attend.

3 tablespoons of olive oil
2 tablespoons minced onion
2 cloves garlic, minced
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup ketchup
1/2 cup mayonnaise
4 large Russet potatoes, peeled, and cut to 1-inch cubes
Salt and freshly ground black pepper
1 cup (8 fl. oz) olive oil , for frying
Chopped parsley, to garnish

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Set aside.

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry
the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-
brown, stirring occasionally. (Take care when adding the potatoes to the
saucepan because the oil will splatter due to the salt). Drain the potatoes
on paper towels, check the seasoning, add more salt if necessary, and set it

Mix the potatoes with the sauce inmediately before serving to ensure that the
potatos retain their crispness. Garnish with chopped parsley and serve warm.