Pan-Roasted Red Skin Potatoes

• 8 Medium Red Skin Potatoes, Washed Not Peeled
• Canola Oil, Enough To Coat The Potatoes
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• 2 Tablespoons Fresh Chives, Chopped

1. 1. Cut each potato in half down the center (not lengthwise) and then cut each of those two pieces in quarters.
2. 2. In a large skillet (use one with a cover-you'll need it in a moment) over medium-high heat, toss the potatoes with just enough canola oil to coat completely. Sprinkle lightly with salt and pepper.
3. 3. Cover and cook over medium-high heat for 10 minutes without disturbing the potatoes. Then turn the potato chunks over to expose a different side to the surface of the pan, add the cover and cook for another 10 minutes. Then turn potatoes again and cook for a final 10 minutes, this time uncovered to let the potatoes crisp.
4. Serve the potatoes with an additional sprinkling of salt and a grind or two of pepper, then top with the chopped chives.

red, canola oil, kosher salt, fresh chives

Taken from tastykitchen.com/recipes/sidedishes/pan-roasted-red-skin-potatoes/ (may not work)