1 pound small yellow potatoes, preferably papas criollas (available in some Latin specialty stores)
2 cups vegetable oil
Kosher salt
1 recipe ají (Colombian-style salsa)
Place potatoes in a saucepan large enough to hold them in a single layer. Add oil until potatoes are about 2/3rds covered. Heat over high heat until oil is bubbling steadily but not vigorously and adjust heat to maintain temperature. Cover and cook, stirring every few minutes, until potatoes show no resistance when pierced by a sharp knife or skewer and exteriors are wrinkled but not browned, about 15 minutes. Transfer to a paper towel lined plate with a slotted spoon. Season generously with salt. Serve with ají.