6 large starchy potatoes
1 cup ketchup
¼ cup Picaflor Srirawcha
Bake the potatoes first (this step can be done several days ahead of time and the potatoes kept in the refrigerator). Preheat oven to 400 degrees F. With a fork, poke holes in each potato 3-4 times. Place potatoes directly on rack. Cook for 1 hour.
When potatoes are finished cooking, cool until they can be handled. Cut the potatoes into long spears by cutting them lengthwise into 8ths. Heat an inch of oil in a skillet to 375 degrees F. Gently place a layer of the potato spears in the hot oil and fry until golden, turning when necessary, until all sides are golden. Remove and place on a paper towel and sprinkle with kosher salt immediately while the fries are still glistening with oil so that the salt will stick.
Mix 1 cup of ketchup with ¼ cup of Picaflor Srirawcha. Use more Srirawcha if you want it to add even more kick!