So, the girls and I have this yearly (we really we have two) december holiday overnight slumber party, where we leave the kiddos with the hubs, and we stay at a hotel in town and eat and drink our way around different places throughout the city. It’s our holiday celebration together. And also, did I mention drunk target? ‘Cause that’s also a very important piece to the whole puzzle.

I digress.

So, one of our favorite haunts, was called fireside and we went there, no joke, just for the papas. Even when the papas weren’t on the menu, they would let us order them, and they were glorious! Except then the restaurant closed, and there were no more papas. And thus, I was forced to come up with my own spin on them, including an equally great dipping sauce.

Ingredients:

3 russet potatoes, cut in approx 1 inch cubes

2 Tbsp avocado oil

1 tsp smoked paprika

1/2 tsp sea salt

2 tbsp adobo seasoning

1/2 cup mayo

1 tsp honey

1 Tbsp ketchup

1 tsp dijon mustard

1 tsp trader joe’s onion salt

1 tsp paprika

1/2 tsp salt

Directions:

Heat a cast iron skillet to medium heat.. (I have done this same exact method on both the grill and stove top, and it works equally as well as long as you are using a cast iron skillet).

In a large bowl, toss cut up potatoes with avocado oil, smoked paprika, 1/2 tsp salt, and adobo seasoning until coated.

Pour potatoes into a single layer on skillet, and let sit for about 5 - 10 minutes. (If grilling, close cover). A crispy crust should form on the bottom of potatoes, and you should be able to shake them lose, and start to crisp up the other sides. Continue with checking and shaking until you’ve got crispy potatoes on the outside and soft potatoes on the inside— approx 20 minutes total.

In a small bowl, whisk mayo, honey, ketchup, dijon, onion salt, regular paprika, and 1/2 tsp salt. Serve along side potatoes as a perfect dipping sauce.