1 pound red potatoes, cooked (just use the microwave and don’t forget to poke holes)
2 Tablespoons olive oil
Salt to taste
Cut cooked and slightly cooled potatoes into bite sized pieces.
Heat 12 inch cast iron skillet over medium-low heat and add oil.
When oil starts to
shimmer, add potatoes, stir to coat with oil and spread to one layer.
Cook undisturbed for two minutes and turn with spatula.
Cook two more minutes and
turn again. Repeat until potatoes are browned, about 20-30 minutes.
Add salt if desired.
Serve hot. Cover room temperature leftovers and store in refrigerator.
In a separate pan, sauté shallot, leek or onion until caramelized
and mix with cooked
potatoes before serving.