Preheat oven to 400 degrees. Meanwhile rinse and scrub potatoes then pierce each potato several times with a fork. Bake potatoes in preheat oven for 35 minutes. Remove from oven, allow to cool 30 minutes then chill overnight*.
Dice chilled potatoes into 1/2" cubes. Pour olive oil into a large non-stick skillet and heat over medium heat. Once hot, carefully pour diced potatoes into hot oil. Immediately sprinkle with Herb Seasoning then toss potatoes with a heat proof spatula.
Cover pan with lid and cook potatoes, stirring every few minutes as they begin to lightly brown on bottom, about 8 - 12 minutes until potatoes have reached desired tenderness. Serve immediately.
*Alternately you could dice and cook potatoes immediately, I've just found it's more convenient to bake them ahead of time when I'm already making baked potatoes for dinner or baking another dish. Also, potatoes seem to cut cleaner if they've been chilled.
Sometimes I like to sprinkle them with a few tablespoons of Parmesan cheese after frying. Or they are good with ketchup.
HERB SEASONING:1 Tbsp salt 1 1/2 tsp freshly ground black pepper (call it your workout for the day) 2 tsp onion powder 2 tsp garlic powder 1 tsp dried parsley 1/4 tsp dried oregano 1/8 tsp dried basil 1/8 tsp dried thyme