Pan-Fried Potatoes

Thinly slice 1 1/2 pounds of potatoes such as Purple Viking.

Bring a pot of salted water to a boil and cook the potatoes until just cooked through and tender but not falling apart. Drain the potatoes and let dry and cool for a few minutes.

Heat 1/2 cup olive oil in a cast iron pan and add the potatoes when when oil is hot. Cook over medium heat, stirring and tossing regularly until golden, about 15 minutes. Season with salt, fresh herbs such as Rosemary, dried tomatoes or crispy bacon.