- 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.
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