This is an excellent recipe to use up those leftover baked potatoes from your fridge. They fry up nice and crispy and buttery in a skillet. Makes a great breakfast potato or side dish for dinner.
Slice the cold leftover baked potatoes into ½ inch slices.
2 cups leftover baked potatoes
Place a large cast iron skillet over medium high heat, add the extra virgin olive oil.
2 Tbsp. extra virgin olive oil
Once the oil is shimmery add the leftover baked potato slices and sauté for 5-8 minutes until browned and crispy.(if the pan becomes too dry, add a little more olive oil during cooking)
Remove from the heat, sprinkle on the Lawry's salt and add the knob of butter, stir around the pan/potatoes.
½ teaspoon Lawry's seasoning salt, 1 Tbsp. butter
Taste the potatoes and see if you want more season salt.