Potato Croutons

I like a bit of crunch in my soups, and I'm sure I'm not alone.
More often than not, the crunch comes in the form of a bready crouton.
I cut a sweet potato into tiny cubes and crisped in a skillet
before sprinkling them across bowls brimming with a hearty,
curried wild rice soup. Delicious.

Ingredients:
scant 1 tablespoon extra virgin olive oil
1 1/2 cups potatoes, 1/3-inch dice
pinch of salt
1 garlic clove, minced (optional)

Directions:
Heat the olive oil over medium heat in a skillet.
Add the potatoes and toss so they are coated with the oil.
Sprinkle with the salt. Now cover the skillet
and let the potatoes cook through, this will take about three minutes.
The water in the potatoes will help steam and soften them.
When the potatoes are just cooked through
( not mushy or falling apart) remove the lid
and give them a good toss.
Turn up the heat to medium-high and stir every minute or so
until the potatoes look golden and crispy.
Add the garlic about halfway through the browning process if you like. Season with more salt to taste.
Let cool a bit before using on salads to avoid wilting the leaves.