1 Cup (16 tbs), drained, seeded and thinly sliced (Tuscan-Style In Vinegar)
1. Scrub and dry the potatoes, but don't peel them. Slice lengthwise into sticks and wedges about 1/2 inch wide.
2. Pour olive oil into a large heavy-bottomed skillet or sauté pan and set over medium-high heat. Scatter garlic and peperoncino flakes in the