MAKES 4 to 6 SERVINGS
Crusty and tender at the same time, these potatoes are “angry” from pickled cherry peppers and hot pepper flakes. The peppers are sold either sliced or whole, and are standard at East Coast supermarkets with an Italian American clientele, but they can be found at Italian delicatessens as well.
1½ pounds fingerling or small Yukon Gold potatoes
Extra-virgin olive oil
2 garlic cloves, finely chopped
¼ teaspoon hot red pepper flakes
2 tablespoons chopped pickled hot cherry peppers
2 tablespoons finely chopped fresh flat-leaf parsley
Kosher salt
1. Position a rack in the center of the oven and preheat the oven to 400°F.
2. Pierce each potato with a fork. Place the potatoes on a large rimmed baking sheet and bake until tender, about 40 minutes. Let cool until easy to handle, at least 20 minutes.
3. Using the heel of your hand, press down on each warm potato until it is about ½ inch thick, keeping the potato as intact as possible. (The potatoes can be covered and stored at room temperature for up to 4 hours.)
4. Pour enough oil into a very large skillet to come about ⅛ inch up the sides—do not skimp on the oil. In batches without crowding, add the potatoes and cook, turning halfway through cooking, until crisp and golden brown, about 4 minutes. Transfer the potatoes to a serving bowl. Discard any oil left in the skillet.
5. Off heat (the skillet will be very hot), add 2 tablespoons fresh oil and the garlic and hot pepper flakes. Stir until the garlic softens, about 30 seconds. Be careful not to burn the garlic. Stir in the cherry peppers and parsley. Return the potatoes to the skillet and toss to combine. Season to taste with salt. Transfer to a serving bowl and serve hot.