The perfectly grilled steakand the creaminess of Chef JJ’s green peppercorn sauce are the perfect companions for this twice-cooked potatoes recipe!
2 pounds fingerling potatoes
Oil for frying
Smoked paprika for sprinkling
Cook the potatoes in a pot of salted water over medium-high heat until tender. Drain and let cool.
Once the potatoes are cooled, smash them with the palm of your hand.
In a medium or large saute pan or cast iron pan, add oil and heat until 350 degrees.
Fry the potatoes until golden brown and crispy.
Remove the potatoes with a spider or slotted spoon onto a cooling rack or plate with a paper towel.
Sprinkle the potatoes with salt, garlic powder, and smoked paprika and serve.