Ingredients
Scale
- 5–6 Red potatoes, cubed
- 4 tbsp + 1 tsbsp. Canola oil
- 1 tsp. Sea salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Dried thyme
- 1/4 tsp. Cayenne pepper
Instructions
- Wash and dry potatoes, cube, and dry again.
- Add potatoes, 1 tbsp. of canola oil, salt, black pepper, cayenne pepper, and thyme in medium mixing bowl, and stir to coat.
- Heat 4 tbsp. of canola oil in a cast iron (or non-stick) skillet over medium heat until hot.
- Once oil begins to bubble, add potatoes, cook 15-20 minutes (stirring occasionally), and then remove to paper towel lined baking sheet to drain.
- Top with additional pinch of salt before serving.