2 Lbs. small red or white creamer or Yukon Gold potatoes, washed
1-1/2 Tbsp. Sea Star™ sea salt (crushed)
3 Tbsp. Extra Virgin olive oil

For Topping:
1 Tbsp. Italian parsley, chopped
Sea Star™ Fleur de Sel

Place the potatoes in a large pot. Cover with 2 inches of water, and season with 1-1/2 tablespoons of Sea Star™ sea salt. Bring to boil and cook until just tender (approximately 15-20 minutes). Drain.

In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and sauté, shaking the pan from time to time, until browned, 10-12 minutes. Using a slotted spoon, transfer to a serving bowl. Sprinkle with parsley, Sea Star™ fleur de sel and freshly cracked black pepper (to taste). Enjoy!