Peel the russet potatoes (optional) and cut into 2–3 cm irregular cubes. Rinse in cold water until water runs clear to remove surface starch. Drain and pat completely dry with kitchen towels.

Parboil (optional but recommended)

Place potatoes in a pot, cover with cold salted water, bring to a simmer, and cook for 6–8 minutes until just tender at the edges but not falling apart. Drain well and let steam-dry for 2–3 minutes. Toss with 2 tbs olive oil and 1 tsp sea salt while still warm to coat.

Two-stage fry for crispiness

Heat neutral frying oil in a heavy-bottomed pot or deep pan to 150°C (300°F). Fry the potatoes in batches for 5–6 minutes until the exterior firms but not deeply browned. Remove and drain on paper towels. Increase oil temperature to 190–195°C (375–385°F). Fry potatoes again in batches for 2–3 minutes until golden-brown and crisp. Transfer to a tray lined with paper towels and immediately season with remaining salt, pepper, and smoked paprika if using.

Guajillo Sauce

Rehydrate chiles

Remove stems and seeds from dried guajillo chiles. Wipe with a dry cloth to remove dust. Place chiles in a bowl and pour 120 ml of just-boiled water over them. Let soak for 15 minutes until softened. Reserve soaking liquid.

Sauté aromatics

While chiles soften, heat 1 tbs olive oil in a small skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add the garlic and cook 30–45 seconds until fragrant. Add chopped tomato and cook 2–3 minutes until softened.

Blend sauce

Drain the chiles (reserve 2–3 tbs of soaking liquid). Transfer softened chiles, sautéed aromatics, reserved soaking liquid, stock (120 ml), apple cider vinegar, ground cumin, and 1 tsp salt to a blender. Blend until very smooth. If sauce is too thick, add a tablespoon or two of the reserved soaking liquid or stock to reach a pourable but slightly thick consistency.

Finish

Taste and adjust salt or acidity. If the sauce is too bitter, add a small pinch of sugar or 0.5 tsp honey. Pass through a fine sieve for a silkier texture if desired, then keep warm or at room temperature until serving.

Habanero Aioli

Prepare pepper

Wear gloves or avoid touching your face. Remove stem and seeds from 1/2 habanero for medium heat (leave seeds if you want hotter). Finely mince the habanero or pulse in a blender with the minced garlic.

Mix aioli

In a bowl, combine 200 g mayonnaise, minced garlic, minced habanero, 1 tbs lime juice, 1 tsp olive oil, 0.5 tsp salt, and 0.5 tsp honey (if using). Whisk until smooth. Taste and adjust lime, salt, or sweetness. Chill until ready to serve to let flavors meld.

Garnish & Assembly

Plate the hot patatas in a shallow serving dish. Spoon guajillo sauce over or alongside the potatoes in generous streaks or pools.

Drizzle or dot habanero aioli over the potatoes (use sparingly to control heat) or serve in a small bowl alongside for dipping.

Scatter chopped fresh cilantro over the potatoes and add lime wedges to the side. Serve immediately so potatoes remain crisp.