4-6 Russet Potatoes

Several tablespoons of The Tasteful Olive's KOROSAFFLO blended high-heat oil

Shallots (one bunch fresh green onions)


Boil potatoes in water until fork-tender. Drain off water, allow potatoes to cool, then dice into 1/2" pieces.

Preheat the Korosafflo oil in large saute pan, then add shallots until they are tender. Add the potatoes and saute until brown and crispy. Season with sea salt and fresh cracked pepper.