Pelar las patatas y cortarlas en cuatro o cinco medias lunas. Lavarlas y secar. Poner las especias en un cuenco y mezclar bien con las patatas. Salar y removerlas con las manos hasta que queden bien impregnadas con las especias.
Para la salsa, en un cazo con un chorrito de aceite dorar un ajo prensado y añadir el tomate frito. Dejar diez minutos a fuego suave y entonces agregar el ketchup, el orégano y la pimienta. Remover bien y continuar diez minutos más a fuego suave. Una vez fuera del fuego, añadir el tabasco para darle un punto picante.
Poner una freidora a calentar. Pasar las patatas por harina, cernirlas para retirar el sobrante. Freír las patatas a fuego medio dejando que se doren lentamente. Dejar escurrir y servir lentamente alrededor de un cuenco con salsa barbacoa.
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