Patatas Bravas

Today's dish is inspired by another Serious Eats post made earlier this week. Patatas bravas - meaning "angry potatoes" - are a typical Spanish bar snack. The "brava" part of their name refers to the slightly-spicy and tangy sauce that is served over them, which tends to vary depending on where in the country you are. On the coast near Valencia, the sauce is mixed with an aioli and thus has a garlicky flavor; in Madrid, the sauce's tomato base and addition of paprika are what stand out most. This is a crowd-pleasing dish that pretty much everyone will enjoy, so try this at your next party or as a side with dinner.

Ingredients:
2 pounds potatoes*
1 cup tomato sauce
1 tablespoon dijon mustard OR 2 tablespoons mayonaise
1 tablespoon vinegar
Salt and pepper
3 teaspoons paprika
2 teaspoons cumin
2 teaspoons garlic powder
Cayenne pepper or hot sauce, to taste
Olive oil
Scallions or parsley, for garnish

*Any kind of white potatoes will work here. Russet, fingerling, etc. are all fine to use.

Procedure:
(1) Boil potatoes for about 5-7 minutes until they are still firm but a fork can pierce them.
(2) Remove them from water and allow them to cool while you prepare their sauce.
(3) Combine tomato sauce, mustard or mayonaise, paprika, cumin, vinegar, garlic powder, and cayenne pepper or hot sauce and mix well. Regarding the cayenne pepper or hot sauce, put in as much as you'd like. I suggest adding a little at first and then adding more to increase the level of desired spiciness, as it is easy to add spiciness but difficult to reduce spiciness unless you increase the quantity of the rest of the ingredients. Traditionally, salsa brava is mildly spicy.
(4) Put a cast iron skillet (if you don't have one, just use a regular skillet) over medium-high heat.
(5) Cube potatoes or cut them into small wedges and toss in olive oil, salt, and pepper.
(6) Add potatoes to skillet and toss occasionally to make sure that they become crisp on their exterior.
(7) When potatoes are done, serve them on a plate or in a large bowl, covered in sauce and garnished with scallions or parsley.