What you'll need: Serves 4-6
1.5 pounds mini gold potatoes
2 Tbsp olive oil
1 tsp salt
1 Tbsp garlic and herb seasoning 

How to make it:
Dice up the potatoes into bite-sized pieces. I like to make one slice down the long way, then two slices cross-wise. Toss them into a cast iron skillet. You can use stainless steel, but you'll want to get the pan screaming hot first so it becomes nonstick; then turn heat down, add oil, then potatoes.

Sprinkle with the seasonings and toss until all are coated. My favorite is Garlic and Herb Seasoning from McCormick's. It's straightforward spices and no added sugar or other junk. Great for a combined punch of flavor even if you're Paleo or on Whole30. You can use Lowry's if you like that, but beware they add crappy ingredients to their seasoning. Otherwise, individual ground garlic, onion, parsley... will do the trick as well.

Cover and cook over medium heat. Stir every 5 minutes, making sure they don't stick to the pan. If you flip around too often, they'll begin to release their starches and become mucky. You're looking for a crispy, golden brown sear.

Remove the cover when they're tender; this should be about the last 5 minutes of cooking.

Salt to taste, and serve hot. Enjoy!

These potatoes leftover are awesome re-fried for breakfast. Just use a little cooking spray in the skillet and re-fry for about 5-10 mins or until warmed through. Serve with some eggs and bacon or sausage. Yum!