Rinse 3 yukon gold potatoes under cold running water, pat them completely dry with paper towels and cut the potatoes into the form of french fries, I like to cut off a little bit of the ends, then stand the potato up and cut vertical slices that are 1/4 inch apart, cut french fries from each vertical slice, again a 1/4 inch apart

Heat a large frying pan with a medium heat, add in 1/2 a cup of extra virgin Spanish olive oil, instantly add the potatoes and start mixing them around, making sure they are all coated in the olive oil, mix the potatoes occasionally, after 25 minutes they should all be soft and have a light golden fried color to them, season the potatoes with sea salt and gently mix it all together so the salt is evenly divided, transfer the potatoes to a dish with paper towels and give the potatoes one last touch of sea salt

Use the same pan with the same heat to fry the eggs, add in another drizzle of extra virgin Spanish olive oil into the pan, as you cook each of the eggs, make sure you tilt the pan and using the back of a spatula start basting the eggs with the olive oil, once the egg whites are cooked through but the egg yolks are still runny (about 60 to 90 seconds) remove from the pan, cook in batches

To plate each dish divide the potatoes into plates, add 2 fried eggs to each dish, season the eggs with sea salt & freshly cracked black pepper and garnish with fresh parsley, serve with a crusty baguette, enjoy!