1 1/2 pounds potatoes (small new potatoes, red, golden, white, purple, or a combination, each about 1 to 1 1/2 inches in diameter, scrubbed clean)
Salt
Vegetable oil (for high-heat cooking, e.g. canola, safflower, or grapeseed

Flavoured oil (butter or flavored oil for finishing, such as fruity olive oil, garlic oil, basil oil)
3 to 6 tablespoons herbs (chopped fresh herbs, such as combination of chives, parsley, and cilantro)

Nutritional

Serving Size: 1 (175.8 g)
Calories 120.7
Total Fat - 0.3 g
Saturated Fat - 0.1 g
Cholesterol - 0.2 mg
Sodium - 58.3 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 4.2 g
Sugars - 2 g
Protein - 3 g
Calcium - 17.4 mg
Iron - 0.9 mg
Vitamin C - 16.1 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Put potatoes into a saucepan large enough to hold them in a single layer. Add cold water to cover the potatoes by 1 inch. Add 1/2 teaspoon salt to the water. Cover and heat water to a boil over high heat. Then reduce the heat to medium, set the lid askew and simmer gently until the potatoes are fork tender, about 10 minutes.

Step 2

Drain the potatoes and let cool until you can handle them. Slice them through their equator in half.

Step 3

Heat a large 10- or 12-inch nonstick skillet over medium heat until it's hot enough to make a drop of water sizzle on contact. Add enough vegetable oil to the pan to coat it lightly, usually 1 to 2 tablespoons. Add the potatoes to the pan in a single, uncrowded layer. Turn the potatoes so they are all cut side down. Sprinkle lightly with salt. Reduce the heat to medium-low and let the potatoes cook until the cut side is crisp and golden, 3 to 5 minutes. Flip potatoes, sprinkle lightly with salt and cook 2 or 3 minutes more.

Step 4

Transfer the potatoes to a bowl. Add a few skinny pats of butter or tiny drizzles of flavored oil and toss to distribute the flavor. Shower the potatoes with the fresh herbs, and serve hot.