Time 15 minutes

Serving 4 to 6

• 1 pound small yellow potatoes, preferably papas criollas (available in some Latin specialty stores)
• 2 cups vegetable oil
• Kosher salt
• Ají (Colombian-style salsa) for serving

Step 1
Place potatoes in a saucepan large enough to hold them in a single layer. Add oil until potatoes are about two-thirds covered. Heat over high heat until oil is bubbling steadily but not vigorously and adjust heat to maintain temperature. Partially cover and cook, stirring every few minutes, until potatoes show no resistance when pierced by a sharp knife or skewer and exteriors are wrinkled but not browned, about 15 minutes.

Step 2
Transfer to a paper towel-lined plate with a slotted spoon. Season generously with salt. Serve with ají.