I had roasted potatoes left over from the chicken dinner we had the other day so I cubed them and fried them in a new carbon steel skillet. I hope to get it somewhat seasoned and the best way to do that is to cook in it. I worried that the potatoes would crumble because they were already cooked but they worked well. The trick to getting a crisp potato is to let it get brown before fussing with it.
I cooked them with finely chopped rosemary and added a handful of parsley. We ate the other half of that chicken with them.