 Today, we're taking a one day old baked potato and I'm going to show you how to make the best skillet potatoes you ever had. Simply slice your potato into three big portions. I'm going to slice into some big chunks just like that. Fire you up a pan. I personally prefer some grapeseed oil for this. Now simply add your potatoes. All right, it's been about eight minutes. They're crispy on all sides. Grab your dandos original. That's the green top and we're going to hit it with a pop-pop. Pop, pop, pop, pop, pop, pop, pop, pop, pop, pop. Get them tossed around. The crispiest skillet taters you ever had. Now I promise you this is one of the only times you're ever going to see me use ketchup. Little sriracha, get it mixed around in there, just like that. Give it a try now listen to this. Mmm-hmm. The secret is having the potato cold so you can slice it into perfect pieces. They hold their shape, get them crispy, hit them with the dandos, yum yum, get you some.