Directions

1. After washing your potatoes, set them a stock pot with water, enough water to cover the potatoes

2. Salt the water with 1 tbsp of salt or until it tastes like the sea

3. ⁠Boil until fork tender, or about 15 minutes

4. While the potatoes are boiling bring a sauce pan over medium heat, drizzle in olive oil and fry off your prosciutto until crispy about 2-3 minutes each side and drain off the oil on some paper towels

5. Finely slice the red onion on a mandoline and leave in a bowl of water to mellow out the flavors until we’re ready for her

6. When the potatoes are done sprinkle with remaining salt and slice them into 2” pieces, I ended up cutting my potatoes into 4 pieces

7. Fill the frying pan up with avocado oil just 1/2” up the sides of the pan and preheat to medium high

8. While the oil is preheating, use the remaining olive oil to oil the bottom of a heavy pot and smash your potatoes (you can use a wide glass cup of you have one)

9. When the oil is hot carefully lower the potatoes in the oil away from you so you don’t burn yourself with the hot oil. 

10. Fry them until they’re beautifully tanned about 5 minutes flipping every 2 minutes 

11. While that’s going slice up your herbs, parsley and chives 

12. Roughly chop the prosciutto (best sound ever!)

13. Remove the onions from the water and give them a light sprinkle of the hot mother about 1/4 tsp

14. In a big bowl combine mayo, Wasabae, remaining hot mother truffler, black pepper and give that a good mix. Please taste here and adjust! If you think the sauce needs any tweaking now is the time, more Wasabae (remember the prosciutto is salty so I’d hold off on adding salt until after the prosciutto is added)

15. When the sauce is to your liking pour in the potatoes, prosciutto, herbs, red onions

16. Give that baby a good toss and taste

17. I finished this bad boy off with a good sprinkle of every ting scotchie and went to town!