Gröstl Tirolese

Wash the red potatoes thoroughly. Place them in a large pot, cover with cold water, and add a pinch of fine sea salt. Bring to a boil and cook until tender but still firm, about 20-25 minutes. Drain the red potatoes and let them cool slightly.

Once cool enough to handle, peel the red potatoes and slice them into approximately 0.5 cm thick rounds.

In a large, heavy-bottomed pan or cast-iron skillet, heat the extra-virgin olive oil over medium heat.