These potatoes are a rustic take on steak fries, providing a soft and tender inside with a golden and crisp outside. Perfect accompaniment to a large slab of meat or your favorite dipping sauce!

• 2 lbs (approx.) fingerling potatoes, cut in half lengthwise
• 2 tbsp olive oil

In a large saucepan, combine the potatoes with salted water to cover by 1 inch (2.5cm) and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are just tender when pierced with a knife, about 8 to 10 minutes. Drain and let stand in colander 10 minutes.

In a frying pan over medium-high heat, warm the olive oil until just smoking. Add the potatoes and cook, tossing occasionally, until golden brown and crisp, about 5 to 7 minutes. Season to taste with salt and pepper and serve immediately.