Easy Skillet Potatoes

We made these last night with some Fingerling potatoes from the root cellar.

I typically prepare 2 - 3 potatoes per person. These potatoes are generally 2 - 3" long and about 1 1/2" in diameter so if they're smaller, I'll use more. Choose the potatoes that are getting a little soft first.

1. Scrub your potatoes and slice them into equally-sized pieces - approx. 1/3" wide.
2. Bring the potatoes to a boil and then simmer until slightly tender. Don't overcook or they'll fall apart. Drain.
3. Pour some canola oil into your cast iron skillet and heat on medium heat. Add potatoes to the skillet and let cook for about 3 - 5 minutes, until one side is brown. Turn over all potatoes and cook on the other side. You'll probably need to add oil during the cooking process so that they don't burn.
4. Turn down the heat to simmer until you're ready to serve.
5. Salt occasionally during the cooking process (I use sea salt and a grinder). You could also add paprika or Old Bay Seasoning or, if you like spice, a little cayenne pepper.

Another option is to place the skillet in the oven on broil - but watch it, they burn quickly!