Combine large pot of water and kosher salt; bring to boil on high. Peel and halve potatoes. Add potatoes to boiling water and cook 10-12 minutes until parboiled and slightly tender. Remove parsley leaves from stems; coarsely chop leaves. Drain potatoes then arrange on parchment-lined baking sheet, in single layer, to cool slightly.
Heat oil in medium saucepot on medium for 3-4 minutes. Slice chile pepper in half and remove seeds and membranes; finely chop. Add chile peppers, easy onions, and minced garlic to oil; cook 3-4 minutes, stirring occasionally, until chile peppers soften.
Pour vinegar into pan and loosen bits of food left on bottom. Add undrained tomatoes and cook 5-6 minutes, stirring occasionally, until liquid has slightly reduced. Remove pot from heat and blend tomato mixture with immersion blender until smooth. Season with kosher salt; keep warm.
Heat fryer oil to 350°F. Cut potatoes into large bite-size pieces. Fry potatoes (in batches) 5-7 minutes until browned and crispy. Add fried potatoes to large bowl and sprinkle with pink salt, white pepper, and parsley; toss to coat well. Serve potatoes garnished with warm sauce and drizzled with mayonnaise (if desired).