Pan Fried Potatoes With Olives (Small Batch)

Directions

1. 1
   Add the potato pieces to a large saucepan with a big pinch of salt and enough cold water to cover them by 1 inch.
2. 2
   Bring the potatoes to a boil. Once boiling, turn off the heat and let sit in the water for 5 minutes.
3. 3
   Drain then let sit in a colander for another 5 minutes.
4. 4
   Meanwhile, in a large bowl mix together 2 tablespoons oil, olives, parsley, lemon juice, and salt.
5. 5
   In a large skillet, heat 1 tablespoon oil. Once shimmering, add the pine nuts. Cook until toasted, about 2-3 minutes.
6. 6
   Transfer to the olive mixture, leaving any excess oil in the pan.
7. 7
   In the same skillet, add the remaining 1 tablespoon oil. Once hot, add the potatoes (you may need to do this in two batches if the skillet isn't large enough). Season liberally with salt then cook for 5 minutes or until golden brown. Flip to the other side and cook another 5 minutes or until golden brown. Flip to the third side and cook another 5 minutes or until golden brown.
8. 8
   Remove from the heat and add the olive mixture. Toss together then serve immediately.
9. 9
   If you split the potatoes into two batches, use additional oil if needed and repeat with the remaining potatoes until golden brown on all sides.