Pan-Roasted Red Skin Potatoes

1. Cut each potato in half down the center (not lengthwise) and then cut each of those two pieces in quarters.

2. In a large skillet (use one with a cover—you’ll need it in a moment) over medium-high heat, toss the potatoes with just enough canola oil to coat completely. Sprinkle lightly with salt and pepper.

3. Cover and cook over medium-high heat for 10 minutes without disturbing the potatoes. Then turn the potato chunks over to expose a different side to the surface of the pan, add the cover and cook for another 10 minutes. Then turn potatoes again and cook for a final 10 minutes, this time uncovered to let the potatoes crisp.

Serve the potatoes with an additional sprinkling of salt and a grind or two of pepper, then top with the chopped chives.