Step 1 - Combine all sauce ingredients in a nonstick pan and heat through on medium-low heat for 8-10 minutes, until fairly thick.

Step 2 - In a medium saucepan, heat EVOO to 375*F and slowly lower potatoes into oil with a slotted spoon. Fry potatoes for 4-5 minutes or until golden brown and cooked through, then move to several sheets of paper towel to blot oil. Sprinkle fleur de sel on hot potatoes. Repeat until all potatoes are cooked, and serve in tapas-style dishes with sauce dolloped on top.