Potatoes (Native) or Irish potatoes (naturalized by for some Créoles, our ancestor brought to America and assimilation into Créole culture and cuisine)
Louisiana salt mine salt (Morton’s) or any table salt (to taste)
Black pimento pepper (to taste)
Cast iron kettle/pot
stainless steel cooking spoon or potato basket
Paring knife or a potato peeler
Wash the potatoes and pat dry. Peel the potatoes with a paring knife or a potato peeler. Set the cleaned and peeled potatoes on the side on a clean surface. And discard the potato peels into the trash. Cut each potato from the end of the potato in then pieces about a half an inches in depth. The potato cuts should be circular individual pieces.