russet potatoes, peeled and diced into one inch cubes
( or 1 lb. of smaller potatoes, red or Yukon golds work, cut into quarters or in half for much smaller)
fresh cracked pepper
1 -2 tablespoon
( or vegetable oil)
- 1.) Heat olive oil in a large skillet and add the potatoes. Cover and cook for about 20 minutes, stirring every five minutes.
- 2.) Sprinkle with sea salt, tarragon, a generous pinch of freshly cracked pepper, and rosemary (if you're using), stir, cover and let sit for about a minute or two to allow the flavors to be absorbed.
- 3.) Uncover and stir the potatoes, cook them for about ten to fifteen minutes or until they're golden brown and serve hot. Eat them plain or add ketchup.