Black and Pink Potatoes

My mother would slowly brown leftover potatoes and turn them into golden nuggets.  These are irresistible if you brown them slowly and deeply.

8 baby yellow potatoes
Coarse black Mediterranean sea salt
Course pink Himalayan salt

Put the potatoes in a pot of water just enough to cover. Bring a a gentle boil and cook only until just tender to the tip of a knife. Err on the side of undercooking because the potatoes will cook in a pan.

Add a good dash of olive oil to a non-stick skillet. Turn the potatoes cut side down into the oil and fry over medium-low heat until the first side is browned. Flip potatoes and brown remaining side. This requires patience - the best browning is slow and low; it could take 20 minutes to cook the potatoes.

Sprinkle with the salt and some freshly ground black pepper. Serves 2 as a side dish.