Potatoes: cheap, versatile, good for you.
In a big, wide skillet warm up some olive oil over medium-high heat. Add a bit more to the pan than you usually would...potatoes have an annoying way of sticking. Add:
2-3 yukon potatoes, thinly sliced
Spread them out on the bottom to maximize your cooking area, then let them hang out. You want a good strong *sizzle* sound coming from the pan, so don't be afraid to crank it up if you're getting just a little bubbly buzzing noise. Sizzle, baby! Once the potatoes have softened just a tish, add some herbs in whatever amounts look good.*
FOR AN ITALIAN FLAIR:
FOR A GOOD CASE OF GARLIC BREATH:
fresh garlic, minced
FOR A SOUTHWESTERN BURN-FESTIVAL:
You'll also need a serious dash of salt and pepper, no matter what combo you choose to employ. Season those babies up, then toss them around on medium-high until they're crispy on the edges. Again, "al dente" is what you want...otherwise they'll just turn into mashed potatoes.
*Do you really need a recipe that gives exact amounts? A 1/4tsp of this? 2tbs of that? No, not really. We're grown-ups. We don't need things spelled out in hyper-simplistic ways and in will, in fact, do much better using the season-and-taste method. Don't be afraid! Use your noggin and what you know to be appropriate amounts...a pinch of this, a dash of that, a small handful of that other thing. You'll eventually learn which herbs/spices you like best and what flavors each one will bring to the table. That's SO much better than just blindly following the directions, right?!??! The only time you should ever need to bust out the measuring spoons is when you're baking.