These are potato cubes that I fried up a few days ago. I boiled Russet's until fully cooked then let them cool. Slicing away all the rounded edges, leaving only little rectangular cubes, resulted in quite a lot of scraps for mashed potatoes. I fried them on 5 sides only, as it already seemed like an excessive amount of turning. The crispy outer crust was really good, like a french fry. The inside was not fluffy though, but waxy. Perhaps the boiling did this? as Russets are supposed to be dry and fluffy.

The red sauce is a buttery chipotle ketchup.