makes 18 Evidence Locker 1 lb russet potatoes 4 oz provolone cheese, finely diced 4 oz salami or pepperoni, finely diced 1/4 cup green olives, finely diced 1 tsp table salt 1/2 tsp onion powder 1/8 tsp black pepper 2 Tbs pecorino cheese, grated 1 egg 1 cup breadcrumbs vegetable oil

1 Peel and quarter the potatoes. Place into a pot and cover with room temperature water. Bring to a boil and cook the potatoes until they are tender (30-35 mins). 2 While the potatoes are boiling, finely dice the provolone, salami, and olives. 3 When the potatoes have cooled to room temp, use a ricer to mash (or mash with the back of a fork to break the potatoes up). Mix in the dried spices and pecorino until fully incorporated. Add the provolone, salami, and olives and fold all the ingredients together. 4 With the best tool in your kitchen, your hands, grab a small amount of the potato mixture (about 1 ½ Tbs) and press into a small ball or oval. Repeat until you have about 18 servings. 5 Heat some vegetable oil in a pan to 350-360 degrees. While it is coming to temperature, set out two bowls. In the first, thoroughly whisk an egg and then add an ice cube to keep it cold. In the second, add the breadcrumbs. 6 Dip each potato ball into the egg and then roll in the breadcrumbs to coat. 7 Fry them in batches to avoid crowding the pot and lowering the temp of the oil. They’re done when the breadcrumbs toast to a beautiful, brown crust (about 4 mins). 8 Remove from the oil and let them rest on a wire rack in a 200-225 degree oven to stay warm until all the portions are done.