Ingredients:
2 pounds fingerling potatoes, halved lenth-wise
1 cup olive oil
1 tbsp salt
1 tbsp parsley
Smoky aioli, for serving
Instructions:
In a large saucepan, combine potatoes, olive oil and 1 tablespoon salt. Heat on medium-low and cook until potatoes are softened, about 15 minutes. Increase heat to high and fry until golden brown, approximately 5 minutes. Remove potatoes from oil and drain on paper towels. Garnish with parsley and serve with smoky aioli.