See my rant about sherry vinegar for the backstory to this recipe.
Cube up some potatoes, skinned or not. Leftover baked potatoes work well here if and reduce the cooking time. Season them. Plain salt and pepper, some cayenne if you like them extra spicy. Spice blends work well here too; I’ve used Old Bay and a yummy one from the Saucy Minx. Fry them in oil in a pan on the stove or toss in oil and spread them out on a baking sheet to cook in the oven. I suppose an air fryer might work here too, I don’t have one so can’t test it. I usually go the oven route and use parchment paper to prevent sticking, because I’m lazy and don’t like standing over a hot, greasy pan. They should be crispy.
While the taters cook, fry up some onion and garlic in olive oil til soft. Add paprika to the onions and garlic, cook til fragrant. Add canned tomatoes, some tomato paste and vinegar (I use balsamic most of the time). Cook down until thick, takes about 10 minutes. Cool a bit. Toss into a blender, blend until smooth. Taste and correct seasoning. I like to add a couple of dashes of hot sauce because I like things spicy! Add some mayo to the sauce to make it slightly creamy. I used Veganaise because it’s awesome.
Serve taters with sauce on top or on the side for dipping (my kids are dippers). I might add a jalapeno next time, maybe some grilled/roasted peppers, even a little chipotle might work here. Any leftover sauce is tasty on burgers, baked potatoes, any roasted veg. Probably make a good all-purpose sandwich spread too. So, make a big batch!