INGREDIENTS

1 bag fingerlings potatoes, cleaned
2 Tbsp olive oil
JF Universal Salt, to taste
Fresh cracked black pepper, to taste

PROCESS

Fill a dutch oven with salted water and bring to a boil. Add pre-rinsed potatoes to boiling water and cook for 10-12 minutes. Rinse and drain.

Take potatoes one-by-one and place them on a flat surface. Use the palm of your hand to press down gently, just enough so the edges split. Don't completely flatten or they all fall apart in the pan.

In a large skillet heat the olive oil over medium-high. Once the oil is warmed add potatoes, you should hear a sizzle when it goes into the pan.

Sprinkle JF Universal Salt and coarse to medium ground pepper to taste. Once golden brown flip and repeat on the other side. Be careful no to burn them; you want crispy and charred not blackened. Transfer to a paper towel-lined plate to absorb excess oil.

I love to top these with my JF Chimichurri Sauce they are also amazing with crumbled feta and my JF Simple Tomato Sauce.