2 baking potatoes, peeled, rinsed, and chopped
2 tablespoons canola oil
Large pinch of salt
Large pinch of parsley (optional)
1/2 tablespoon Parmesan cheese (optional)
DIRECTIONS:
Full recipe from : yummly.com
In a medium skillet (cast iron preferred), heat canola oil over medium.
Add chopped potatoes to the skillet in an even layer. Allow to pan fry in the oil for a handful of minutes, or until the potatoes start to brown. Basically you are going to flip the potatoes around to all sides for as even of a browning as you can get. Allow each side to brown before moving them around. I practice my patience when I do this. Recognize that each potato may cook at different times.
Using a slotted spoon, transfer potatoes to a plate lined with a paper towel. Sprinkle with salt, parsley (optional) and cheese (optional).
