Potatoes in Olive Oil with Fried Egg

Preheat olive oil in a deep cast iron or enamel coated cast iron pan over medium heat (oil should be at about 350 degrees F).

Rinse potatoes but don't peel. Cut each into four wedges. Add to hot oil. Cook until crispy on the outside but creamy in the middle, about 15 minutes.

Remove with a slotted spoon to serving platter. Toss immediately with Kosher salt and parsley.

In a small frying pan coated with oil, fry two eggs sunny side up until white has just set. Slide out of pan on top of potatoes.

Sprinkle with a little salt and serve.