Iron Skillet Potatoes

by Katie of:

(serves 4)
16 small new (red) potatoes
1/3 cup olive oil (plus more in case the pan dries out)
2 t. salt (divided)
1/2 pepper
Garnish -sour cream & chives, fresh herbs

In medium to large size saucepan, add potatoes.  Cover with water and add in 1 t. salt. Bring to boil and simmer potatoes, covered for about 15 minutes or until fork tender. They must be very easy to pierce with the fork or the next step won't work.  Add oil to iron skillet and turn on medium high heat.  Drain potatoes when done and add to skillet before oil get super hot or it will spit at you.  Press each potato gently with a fork to smash until it flattens and barely begins to break open.  Sprinkle with salt and pepper.  Fry in olive oil for about 2-3 minutes until the bottom of the potatoes begin to brown.  Flip each one over and sprinkle 2nd side with salt and pepper and fry again 2-3 minutes.  Top with fresh chopped herbs, or sour cream and chives