Because these already tiny potatoes are cut small, they crisp all over. Very versatile, they can accompany any meat, poultry or fish.
¼ cup extra-virgin olive oil
1½ pounds red potatoes, cut into ½ inch dice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon snipped chives
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the potatoes and turn to coat them in the oil. Sprinkle the potatoes with the salt. Cook, stirring occasionally, for about 25 minutes. The potatoes are done when they are crisp and brown on the outside and soft inside. If the potatoes are browning too quickly, reduce the heat.
When done, sprinkle the potatoes with the black pepper and chives before serving.
You don't have to peel the potatoes, the young potatoes with thin skin are especially nice scrubbed but unpeeled. If you are baking them, you must leave the skin on, but boiling, frying, or roasting--it's up to you.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/07/03/crispy-pan-browned-red-potatoes/