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To a saucepan, add the butter and olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 minutes.
The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.
Then add the red pepper flakes, black pepper, paprika, cumin, and salt. Stir together.
Finally, finish it off with cilantro and lemon juice and mix together until a sauce forms.
Taste and adjust anything to your liking. If you want it more spicy, add more red pepper flakes or I like to add sriracha. Then set aside.
Add the potatoes to ice cold water and allow to soak for 10 minutes.
To a pot of boiling salted water, add the cubed potatoes and parboil for 5 to 6 minutes. Drain all the water and pat dry.
Toss the potatoes in cornstarch until all are coated evenly.
Heat a pan with vegetable oil for frying (about 350°F). Once hot, add the potatoes, making sure they're not overcrowded.
Fry until golden brown and then transfer to the pan with the tomato sauce.
Toss the potatoes in the sauce and serve warm!