Cooking with a cast iron skillet

[sasha_feather]

My standard lunch for myself is something I make in my cast-iron skillet: I start with cut-up potatoes and add whatever vegetables I have in my fridge, and maybe some sausage. I use a bit of olive oil in the bottom of the pan, and add some spices on top. Cook over medium heat until the potatoes turn golden brown.

My problem is this: the potatoes stick to the bottom of the pan, making a layer of stuck-on food that I have to scrub off later. Should I be using less oil? More? Adjusting the heat? Should I simply resign myself to this problem and soak my pan when I'm done?