To make the chilli oil, heat the olive oil and chillies over high heat until the chillies begin
to sizzle. Remove the saucepan from the heat and stir in the paprika. Set aside to cool, then
transfer the chilli oil to a pourer with a spout. Do not strain.
Scrub the potatoes, pat them dry and cut into chunky pieces. Put 1cm / 1/2 in olive oil and one
potato piece in one or each of two large, heavy-based frying pans over medium high heat and heat
until the potato begins to sizzle. Add the remaining potatoes without crowding the pans and fry for
15 minutes or until golden brown all over and tender. Work in batches, if necessary, keeping the
cooked potatoes warm while you fry the remainder. Use a slotted spoon to transfer the potatoes to a
plate covered with crumpled kitchen paper.
To serve, divide the potatoes between 6 serving plates and add a serving of aioli to each.
Drizzle with chilli oil and serve either warm or at room temperature.