3 tablespoons olive oil
1 pound red potatoes, sliced into 1/4-inch-thick rounds
1/2 teaspoon kosher salt
1/4 teaspoons black pepper
Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes. Transfer to a paper towel-lined plate. Season the potatoes with the salt and pepper and serve.